This bonus recipe is the perfect side for Memphis Style Grilled Chicken.
Chef Freyka shares this delicious option.
Root Beer Baked Beans
2 cans Pinto beans, rinsed and drained
2 cans Red kidney beans, rinsed and drained
2 cans Great Northern beans, rinsed and drained
3 cups Root beer, divided
1 ½ cup Ham hock
8 oz. Peppered bacon, sliced thick, rendered and fat set aside.
1 large Yellow onion, chopped large
1 tbsp. Garlic, minced
1 tbsp. Chili powder
1 tbsp. Cumin
½ cup Classic BBQ sauce
¼ cup Brown mustard sauce
½ cup Brown sugar
1 tbsp. Worcestershire
Liquid smoke, to taste
Water, as needed
Salt and fresh ground pepper, to taste
1. Rinse and drain the liquid from the beans. Set aside.
2. Heat a Dutch oven style pot over medium-high heat.
3. In a saucepan, place the 2 cups root beer and the ham. Bring to a boil, then simmer for 10 minutes
4. Add the bacon and cook until rendered. When ready, transfer all pieces of bacon to the root beer saucepan. Reserve he rendered fat in the pot to use as cooking oil.
5. Add the onions into the pot and brown them until tender.
6. When onions are ready, stir in the garlic until fragrant. Follow with the rest of the ingredients, except the liquid smoke. Bring to a gentle boil.
7. Incorporate the drained beans and add water as needed to thin down the beans just a bit.
8. Add the last cup of root beer.
9. Bring to a boil. Season with salt, pepper, and liquid smoke to taste.
10. Cover pot and transfer to a 325 °F oven, for about 1 hour.
11. Optional – place your bean pot inside your smoker for about 1 hour.
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