Aromatic veggies, salty bacon, and sweet Dr Pepper make these baked beans anything but ordinary.
Smoky Two-Bean Baked Beans
Makes 6 to 8 servings
- ½ pound thick-cut bacon, chopped
- 2 cups chopped yellow onion
- 1 green bell pepper, chopped
- 1 tablespoon minced fresh garlic
- 1½ cups Dr Pepper (not diet)
- ½ cup chicken or beef broth
- ¾ cup ketchup
- ½ cup firmly packed dark brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 3 (15.5-ounce) cans pinto beans, drained
- 3 (15.5-ounce) cans light red kidney beans, drained
- Preheat oven to 350°.
- In a 12-inch enamel-coated cast-iron braiser, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in pan. Add onion, bell pepper, and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes.
- Stir in Dr Pepper and broth; bring to a boil. Reduce heat, and simmer, stirring occasionally, for 15 minutes. Stir in ketchup, brown sugar, vinegar, Worcestershire, salt, black pepper, and paprika until well combined. Stir in beans.
- Bake, stirring occasionally, until thickened and bubbly, 30 to 45 minutes.
Any color or variety of beans you like can be used, and they do not have to be rinsed. It’s best not to use diet soda in this recipe; it can give the final dish a slight metallic aftertaste.