For these we skipped the brown sugar and went with a combo of molasses and that classic soda.

Nothing goes better with cookout food than a big ol’ pot of baked beans. But for these we skipped the brown sugar and went with a combo of molasses and that classic soda. We think you’ll agree, it’s inspired.

Root Beer Baked Beans

By Dawn Perry

Ingredients

4slices bacon, cut into 1-inch pieces
1large yellow onion, chopped
Kosher salt and freshly ground black pepper
1/3 cupmolasses
2 Tbsp.whole-grain mustard
1 lb.dried navy beans, soaked overnight
1(12-ounce) bottle root beer
2 tsp.apple cider vinegar

Directions

1. Step 1Preheat oven to 300°F. Cook bacon in a large Dutch oven over medium heat, stirring occasionally, until mostly crisp, 5 to 7 minutes. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 4 to 6 minutes. Stir in molasses and mustard.
2. Step 2Drain soaked beans and add to the pot, stirring to coat. Add root beer and bring to a simmer, stirring occasionally. Add 4 cups water and season with salt and pepper. Return to a simmer, stirring occasionally. Cover and transfer to the oven. Bake until liquid is reduced by half, about 2 1/2 hours. Uncover and continue to bake until the cooking liquid is reduced and a light crust has formed on the top, 1 1/2 to 2 hours. Stir in vinegar. Let cool slightly before serving.