Ingredients

• 2 cans (12-ounce each) Baked beans, canned , drained
• 6 ounces Abita root beer ((1/2 bottle or can))
• 1 pound Bacon , diced
• 1 cup Onions, diced
• 0.5 cup Celery, diced
• 0.25 cup Green bell peppers, diced
• 0.25 cup Garlic, minced
• 0.25 cup Barbecue sauce
• 1 teaspoon Dry mustard
• Salt (to taste)
• Cracked black pepper (to taste)
• Granulated garlic (to taste)

Instructions

1. Preheat oven to 350°F (175°C).
2. In a Dutch oven or large oven-safe pot, cook the diced bacon over medium heat until crisp and the fat is rendered.
3. Remove the cooked bacon with a slotted spoon and drain on paper towels. Set aside.
4. Leave about 1-2 tablespoons of bacon drippings in the Dutch oven (discard excess). Add the diced onions, celery, bell pepper, and minced garlic to the drippings.
5. Sauté over medium heat for 3-5 minutes, or until the vegetables are translucent.
6. Return the cooked bacon to the Dutch oven.
7. Stir in the drained baked beans, Abita root beer, barbecue sauce, and dry mustard.
8. Bring the mixture to a rolling boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
9. Taste and season with salt, cracked black pepper, and granulated garlic as needed.
10. Remove the lid (if using) and transfer the Dutch oven to the preheated oven.
11. Bake, uncovered, for 25 minutes.
12. Check the consistency; if the beans are still too thin for your liking, continue baking until they reach the desired thickness.
13. Remove from oven, adjust seasoning again if necessary, and serve hot.