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Add a photoFrom "Cuisine At Home Magazine" With smoky bacon, sweet root beer, and a buttery bread crumb topping, everyone’s sure to enjoy these appetizing baked beans. I recently made these beans, only I realized (too late) that I didn't have root beer extract. I continued on, and skipped the buttery bread crumbs, too. Still, these beans were a hit, as everyone went back for seconds. They are smoky, a little sweet and very flavorful. Plus, they are super easy to make with canned pinto beans. I'll be making them again-- and I just might have to find some root beer extract, this time!
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 12 1/2 cup servings
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Ingredientes
- FOR THE BEANS:
- 4 strips thick-sliced bacon, diced
- SWEAT:
- 2 cups diced onions
- 1 green bell pepper, seeded and diced
- 1 Tbsp. minced fresh garlic
- DEGLAZE:
- 2 cups root beer
- 2 cans pinto beans (15 oz. each),drained and rinsed
- 1 can tomato purée (10.75 oz.)
- 1/2 cup ketchup
- 1/4 cup packed dark brown sugar
- 2 Tbsp. each Worcestershire sauce and cider vinegar
- 1 Tbsp. prepared yellow mustard
- 1/2 tsp. each Tabasco sauce, root beer extract, and kosher salt
- FOR THE TOPPING, PULSE:
- 3 slices white bread, buttered
- 2 Tbsp. minced fresh parsley
Direcciones
- Preheat oven to 425°.
- For the beans, cook bacon in a nonstick skillet until crisp; transfer to a
- paper-towel-lined plate and discard all but 1 Tbsp. drippings.
- Sweat onions, bell pepper, and garlic in drippings over medium heat until soft, 5 minutes.
- Deglaze skillet with root beer and bring to a boil; cook until root beer nearly evaporated, 10 minutes. Stir in beans, tomato purée,ketchup, brown sugar, Worcestershire,vinegar, mustard, Tabasco, root beer extract,
- salt, and bacon; bring to a simmer. Transfer beans to a 2-qt. baking dish.
- For the topping, pulse bread in a food processor to crumbs. Add parsley; pulse to combine. Top beans with bread crumb mixture; bake until topping is toasted and beans are bubbly, 15 minutes.
- per serving:
- 180 cal; 3g total fat (1g sat); 3mg chol; 522mg sodium; 33g carb; 1g fiber; 7g protein
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 12 servings | |
| Calories 124 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.73g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 382mg | 16% |
| Potassium 308mg | 9% |
| Total Carbs 26.3g | 7% |
| Dietary Fiber 4.1g | 14% |
| Sugars 12.76g | 9% |
| Protein 4.27g | 7% |
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%20that%20I%20didn't%20have%20root%20beer%20extract.%20I%20continued%20on,%20and%20skipped%20the%20buttery%20bread%20crumbs,%20too.%20Still,%20these%20beans%20were%20a%20hit,%20as%20everyone%20went%20back%20for%20seconds.%20They%20are%20smoky,%20a%20little%20sweet%20and%20very%20flavorful.%20Plus,%20they%20are%20super%20easy%20to%20make%20with%20canned%20pinto%20beans.%20I'll%20be%20making%20them%20again--%20and%20I%20just%20might%20have%20to%20find%20some%20root%20beer%20extract,%20this%20time!){kind=link}