Monday, 9 May 2016

root beer baked beans


baked beans are a staple at summer bbqs.
and these beans will be a staple at all future bbqs because whats not to love about beans baked in root beer and with bacon.
#enoughsaid



root beer baked beans

ingredients:
5 slices of bacon, cut into 1-inch pieces
1 large white onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon ground ginger
3 tablespoons tomato paste
4 cups root beer
1 tablespoon apple cider vinegar
2 teaspoons molasses 
1 tablespoon grainy mustard
hefty pinch red pepper flakes
4 (19-ounce) cans cannellini beans, drained and rinsed
salt & pepper

method:

preheat oven to 400F.  set a medium oven-safe pot over medium heat and add the bacon.
cook, stirring, until most of the fat is rendered and the bacon is crisp, about 8 minutes; remove to paper towels with a slotted spoon to drain.
add the onion to the drippings in the pot and cook, stirring occasionally, until soft and golden, about 5 minutes.  add the garlic, ginger and tomato paste and cook until the colour deepens, about 1 more minute.
add the root beer, vinegar, molasses, mustard, and red pepper flakes  to the pot.  stir, then bring to a boil.  add the beans and bacon and gently stir so the beans don't lose their shape.  reduce the heat to medium low and simmer until slightly thickened, about 15 minutes; season with salt and pepper.
transfer to the oven and bake, uncovered, until thick, about 35-40 minutes.  let cool slightly.

serves: 8-10

slightly adapted from food network magazine

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