Ingredients
6 slices bacon
1 medium onion, diced
2 (15 oz) cans beef and beans
3/4 cup root beer (not diet)
1/2 cup smoky barbecue sauce
1-2 tsp hot sauce (to taste)
Instructions
Preheat oven to 400°F.
In a skillet over medium heat, cook bacon until crisp. Set aside on paper towels. Reserve 2 tablespoons of bacon drippings in the skillet.
Increase heat to high and add diced onion to the bacon drippings. Sauté for about 5 minutes until tender and golden.
In a greased 1-quart baking dish, combine sautéed onion, crumbled bacon, beef and beans, root beer, barbecue sauce, and hot sauce. Stir well.
Bake uncovered for 55 minutes until the sauce is thick and bubbling at the edges.
Let rest for 5 minutes before serving.
Notes
Use full-flavored root beer for best results (e.g., Barq’s or A&W).
The dish can be made a day ahead; flavors deepen over time.
For a vegetarian version, omit bacon and add smoky vegan sausage or a dash of liquid smoke.
