Welcome to Frank Stoysich Meats Omaha - Quality Meats Since 1949
L E G E N D A R Y S M O K E D M E A T S & S A U S A G E
Stoysich
O M A H A N E B R A S K A S I N C E 1 9 4 9
Root Beer Baked Beans with Bacon & Andouille
Prep Time:
15 Minutes
Cook Time:
35-40 Minutes
Serves:
Level:
About the Recipe
Sweet craft root beer, smoky thick-cut bacon, and fiery, garlic-heavy Andouille sausage come together to deliver a complex interplay of sweet, smoky, tangy, and spicy flavors in every spoonful.
Ingredients
Cannellini, Great Northern, or Pinto beans (drained) | 3 cans (15 oz each) | |
Soda Reduction | Root beer (real sugar, non-diet) | 1 cup (8 oz) |
Aromatics & Meat | Thick-cut bacon (chopped) Andouille or Any Smoked Sausage | 5–6 slices 1 lb. sliced |
Garlic (minced) | 3 cloves | |
Yellow onion (diced) | 1 medium | |
Sauce & Spice | Smoky or original BBQ sauce | ¾ cup |
Apple cider vinegar | 2 tbsp | |
Dijon or yellow mustard | 1 tbsp | |
Worcestershire sauce | 1 tbsp | |
Smoked paprika or chili powder | 1 tsp | |
Salt & black pepper | To taste |
Preparation
Simmer and Reduce the Root Beer:
Critical for sauce texture—prevents the beans from turning watery.
Preheat your oven to 350°F (175°C). Pour the root beer into a small saucepan over medium heat. Bring to a rapid simmer and let it reduce by half (down to about ½ cup) for 8–10 minutes. Set aside.
Crisp the Bacon, Smoked Sausage and Sauté Aromatics:
In a large cast-iron skillet or Dutch oven over medium heat, fry the chopped bacon until rendered and crisp; add sliced smoke sausage and brown. Remove meats and leave about 2 tablespoons of bacon grease in the pan, then cook the diced onion for 5 minutes until soft. Add the garlic and cook for 1 more minute.
Whisk the Sauce and Combine:
Whisk the reduced root beer, BBQ sauce, cider vinegar, mustard, Worcestershire, paprika, salt, and pepper directly into the skillet with the onions. Return bacon and sausage to pan. Stir in the drained beans until everything is evenly coated.
4 .Bake Until Thickened:
Transfer the skillet to the oven uncovered. Bake for 35–40 minutes until the sauce is dark, thick, and bubbling vigorously.
Rest and Top:
Remove from the oven and let rest for 10 minutes (the sauce will continue to thicken as it cools). Top with the reserved crispy bacon before serving.