Prep time: 5 minutes Cook time: 1 hour Total time: 1 hour and 5 minutes
Yield: 6 to 8 servings
1 tablespoon butter 1 white onion, diced 2 cloves garlic, minced 2 tablespoons tomato paste 2 (12-ounce) bottles root beer (about 3 cups) 1 tablespoon molasses 2 tablespoons apple cider vinegar 1/4 cup yellow mustard 1⁄2 cup ketchup 1 cup BBQ sauce 4 (15-ounce) cans cannellini beans, drained and rinsed Salt and pepper, to taste
Preheat oven to 400 degrees F.
In a Dutch-oven or an oven-safe pot over medium-high heat, melt the butter. Add the onion and garlic, and cook, stirring occasionally, until soften and translucent, about 6 minutes. Add the tomato paste and cook until onions are coated and color deepens, about 1 minute. Pour in root beer, molasses, vinegar, mustard, ketchup, and BBQ sauce, stir and then bring to a boil. Add the beans and gently stir so the beans don’t break up, simmer until slightly thickened, about 15 minutes. Transfer pot to the oven and bake, covered, until thick, about 30 to 40 minutes. Season with salt and pepper, to taste. Allow to slightly cool and then serve.