Root Beer Baked Beans

 Root Beer Baked Beans


1 tbsp extra virgin olive oil

1 yellow onion finely diced

3 cloves of garlic finely minced

3 15 oz cans of pinto beans, drained and rinsed

3 15 oz cans of kidney beans, drained and rinsed

2 12 oz. bottles of Root Beer

1/2 cup apple cider vinegar

1/4 cup ketchup

2 tbsp Dijon mustard

3 tbsp light brown sugar

2 tsp chili powder

1 tsp worchestershire sauce 

1 1/2 tsp salt

1 tsp pepper


Preheat oven to 400 degrees

In a large dutch oven, heat extra virgin olive oil on medium high heat.  Add onions and saute for 5-6 minutes until browned.  Add garlic and saute another minute.


Stir in the drained and rinsed beans.


Stir into the beans all the remaining ingredients.  Bring beans to a boil.


Transfer the pot from the stove into the oven.  Do not cover the pot!  Bake for 45 minutes until the bean mixture has thickened.  Serve.

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