Root Beer Baked Beans

Makes about 3 quarts

Ingredients:

• 1 tablespoon vegetable oil

• 2.4 dl yellow onion, diced

• 2 cloves garlic, minced

• 2 (15-ounce) cans pinto beans, rinsed and drained

• 2 (15-ounce) cans red beans, rinsed and drained

• 2 (15-ounce) cans cannellini beans, rinsed and drained

• 2 (12-ounce) bottles or cans of root beer*

• 1.2 dl apple cider vinegar

• 1.2 dl ketchup

• 0.7 dl light brown sugar, packed

• 2 tablespoons Dijon mustard

• 2 teaspoons chili powder

• 1½ teaspoons kosher salt

• 1 teaspoon ground black pepper

Instructions:

1. Preheat your oven to 200°C.

2. Heat vegetable oil in a 4- to 6-quart enameled cast-iron Dutch oven over medium-high heat. Add the diced onion and cook, stirring occasionally, until golden brown. Add the minced garlic and sauté for another minute. Mix in the beans along with all remaining ingredients, then bring to a boil.

3. Transfer to the oven and bake uncovered for about 45 minutes, or until the sauce has thickened. Stir before serving.

Barq’s Root Beer was used in this recipe.