Root Beer Baked Beans

There’s nothing wrong with traditional baked beans — but add root beer, and suddenly they’re unforgettable. The soda caramelizes as it bakes, giving the beans a deep molasses-like sweetness with hints of vanilla and spice. Add in smoky bacon, tangy mustard, and a touch of heat, and you’ve got a dish that feels both nostalgic and new.

These beans don’t just sit quietly on the side of the plate. They’re bold enough to hold their own next to ribs, burgers, or pulled pork, and they reheat beautifully — which makes them perfect for cookouts, potlucks, and Sunday dinners.

Makes about 8 cups — enough for 6–8 side-dish servings.

Root Beer Baked Beans

Quick recipe summary: Canned beans baked in a glossy, caramelized sauce of root beer, bacon, onion, ketchup, and mustard. Sweet, smoky, and tangy all at once — a crowd-pleasing upgrade on classic baked beans.

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, finely diced
• 3 cans (15 oz each) navy beans or great northern beans, drained and rinsed
• 1 ¼ cups ketchup
• 2 cups root beer (not diet)
• ⅓ cup packed brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional, for a mild kick)

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large oven-safe pot or Dutch oven, cook the chopped bacon over medium heat until browned and crispy. Remove bacon with a slotted spoon and set aside.
3. Add the onion to the bacon fat and sauté until softened and golden, about 5 minutes.
4. Stir in the beans, ketchup, root beer, brown sugar, mustard, vinegar, paprika, pepper, and cayenne. Mix until everything is well combined. Return the cooked bacon to the pot and stir again.
5. Transfer the pot to the oven (or pour into a 9×13 baking dish if needed). Bake uncovered for 75 minutes, stirring once halfway through, until the sauce is glossy and thickened.
6. Let cool for 10 minutes before serving — the flavors deepen as it rests.

Notes & Tips

• Root beer matters: pick a brand with bold vanilla and spice (Barq’s or A&W). Skip diet versions — they won’t caramelize.
• Texture control: want it saucier? Pull at 60 minutes. Thicker and stickier? Go the full 75 minutes.
• Make-ahead: bake, cool, cover, and refrigerate up to 3 days. Reheat gently with a splash of water if needed.
• Bean options: navy, great northern, or pinto beans all work. Mixing varieties adds texture.
• Flavor boost: add 2 tablespoons molasses or swap Dijon for spicy brown mustard if you like extra punch.

Root Beer Baked Beans are the kind of dish people taste once and immediately ask for the recipe. They’ve got that perfect trifecta of sweet, smoky, and tangy, but the root beer twist sets them apart from every other potluck pan.

Bring them to a barbecue, or bake a batch for your own table. Either way, they’ll disappear fast — and you’ll never go back to plain baked beans again.