Flavored by yummy Dr. Pepper, these baked beans will become your new favorite side dish for potlucks, cookouts, and more.
Two-Bean Baked Beans
Serves: 10 to 12
- 1 pound dried pinto beans
- 2 cups dried light red kidney beans
- ½ pound bacon, cut into ½-inch pieces
- 2 cups diced yellow onion
- 1 tablespoon minced fresh garlic
- ½ cup firmly packed dark brown sugar
- ½ cup tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 1¾ cups beef broth
- ½ cup Dr Pepper
- In a large Dutch oven, bring all beans and enough water to cover by 4 inches to a boil over medium-high heat; cook for 2 minutes. Remove from heat, and let stand for 1 hour.
- In a medium skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 3 tablespoons drippings.
- Drain beans, and rinse. Place beans in a 6-quart slow cooker. Add bacon, reserved 3 tablespoons drippings, onion, and garlic.
- In a medium bowl, whisk together brown sugar, tomato sauce, tomato paste, Worcestershire, vinegar, salt, pepper, and paprika. Pour mixture over beans. Stir in broth and Dr Pepper.
- Cover and cook on low, stirring occasionally, until tender, 10 to 12 hours.
Dr. Pepper—the oldest soft drink brand in the United States—was created in Morrison’s Old Corner Drug Store in Waco, Texas. Charles Alderton, a pharmacist who served sodas at the drug store in his spare time, created this well-known drink back in 1885 before Coca-Cola even existed.