This tasty twist on baked beans stirs together in minutes, then bakes just until bubbly and thick. We love the convenience of canned pork and beans, which are kicked up to the next level with a touch of barbecue sauce, dry mustard, and hot sauce, before getting a sweet kiss of flavor from good ol’ root beer.
INGREDIENTS: 3-6 bacon slices, 1 small onion, diced, 2 (16-ounce) cans pork and beans, 1/2 cup regular root beer,1/4 cup hickory-smoked barbecue sauce Click to see savings
1/2 teaspoon dry mustard, 1/8 teaspoon hot sauce
PREPARATION: Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon. Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish. Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.