I almost didn't post this recipe, because I didn't take pictures of the cooking process, and only two quick shots of the finished recipe. I made these beans as a side dish when I made Jamaican Jerk Chicken, for the second time-- it's that good!
It's funny, but root beer isn't my favorite beverage of choice, unless you serve it in a frosty mug with a scoop (or two) of vanilla ice cream. With this recipe, root beer is deglazed just enough to give a sweet and savory flavor to these beans.
In my haste of making this side dish, I didn't fully notice that this recipe lists "root beer extract" as a key ingredient. Ooops! Too late... the chicken was on the grill, and I had hungry guests. So I kept on making them without the root beer extract, hoping for the best.
I did, however, spend more time photographing my spectacular (if I do say so, myself) birthday cake that I baked for myself! That recipe is coming up next!
My guests were commenting on how delicious the beans were, and I have to agree. They had just the right notes of tangy tomato, sweetness from brown sugar and reduced root beer and a tease of bacon flavor. With fall/winter coming up (and football food season) I had to share this easy recipe. Bring this to a pot luck, and you'll be a rock star.
A printable recipe card is at the bottom of this post. Keep on scrolling!