Dr Pepper Baked Beans Recipe – a quick and easy side dish that is a grilling hit. Pinto beans, kidney beans, cannellini beans, onions, garlic, dijon mustard, brown sugar, cider vinegar, ketchup, Worcestershire sauce, chili powder, and the secret ingredient - Dr Pepper. SO simple to make and they taste great! This is the perfect side dish for tailgating, cookouts, and potlucks. Everyone raves about this recipe!
In a Dutch oven or large oven-safe pot, combine beans, onions, garlic, dijon mustard, brown sugar, cider vinegar, ketchup, Worcestershire sauce, chili powder, and Dr Pepper soda. Stir until combined. Season with kosher salt and black pepper. Bring the bean mixture to a boil over medium-high heat.
Transfer the pot to the oven and bake uncovered for 1 hour, or until the sauce has thickened.
Notes:
What are the best beans to use for baked beans? I use a blend of canned beans in this recipe. You can use any combination of beans that you like.
Navy beans
White beans
Black beans
Kidney beans
Pinto beans
Variations/Additions:
Bell peppers
Ham
Bacon
Pulled pork
Molasses
Tomato paste
You can substitute fresh chopped onion for dehydrated onions.
Can I make Dr Pepper Baked Beans in the slow cooker? Yes! Combine all the ingredients and place in the crockpot. Cover and cook on LOW for 6 to 8 hours.
Can Homemade Baked Beans be frozen? Yes! Mix the ingredients together and place in a baking dish. Cover the dish with plastic wrap and aluminum foil and freeze. When ready to bake, thaw and bake as directed.
You can also freeze any leftover beans. Thaw and reheat the beans on the stovetop or in the microwave.
Store leftovers in an airtight container in the refrigerator.
Reheat beans on the stovetop over medium-high heat or in the microwave.