Cook bacon & onion: In a skillet over medium heat, cook chopped bacon until crisp. Add onion and cook until softened. Drain excess grease if needed.
Mix beans & sauce: In a large bowl, combine beans, root beer, ketchup, BBQ sauce, brown sugar, mustard, Worcestershire, paprika, salt, and pepper. Stir in the bacon–onion mix.
Bake: Transfer to a greased baking dish. Bake uncovered at 350°F (175°C) for 1 hour, stirring halfway, until thickened and bubbling.
Serve: Let rest 10 minutes before serving — the sauce will thicken more as it cools slightly.
✨ Variations & Tips:
For spicy kick → add diced jalapeños or a splash of hot sauce.
For meaty beans → stir in cooked ground beef or smoked sausage.
For campfire vibes → bake in a Dutch oven over coals instead of the oven.
Leftovers get even better the next day after flavors meld.
Would you like me to also whip up a slow cooker version of these beans, so you can set it and forget it for parties?
