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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I found this recipe in an issue of Southern Living. I changed it up just a bit. The root beer sweetens the baked beans! Ingredients:
3 slices bacon |
1 small yellow onion, diced |
2 (16 ounce) cans pork and beans, undrained |
1/2 cup root beer (not diet) |
1/3 cup barbecue sauce (your favorite brand) |
2 garlic cloves, minced |
1/2 teaspoon dry mustard |
1/8 teaspoon tabasco sauce |
Directions:
1. Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet.
2. Crumble bacon and set aside.
3. Sauté diced onions and garlic in hot bacon drippings in skillet over high heat for about 5 minutes or until tender.
4. Remove skillet from heat and add crips bacon, beans, rootbeer, barbecue sauce, dry mustard and Tabasco to the skillet; stir until well combined.
5. Pour bean mixture into a lightly greased 1-quart baking dish.
6. Bake beans, uncovered, at 400°F for 55 minutes or until sauce is thickened.
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