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Ultimate Dr. Pepper Baked Beans with Bacon: The Best Sweet, Smoky, and Tangy BBQ Side Dish

There’s nothing quite like the aroma of baked beans simmering, a quintessential scent of summer BBQs and potlucks. But if you’re looking to elevate your side dish game, these Dr. Pepper Baked Beans are an absolute game-changer. They aren’t just baked beans; they’re a revelation of sweet, savory, and tangy flavors perfectly balanced to complement any backyard feast. Forget your old recipes; this version, infused with the unique caramel and cherry notes of Dr. Pepper and rich, smoky bacon, promises to be the best you’ve ever tasted.

Dr. Pepper Baked Beans, just out of the oven and topped with chives.

The magic happens when two beloved ingredients, bacon and Dr. Pepper, come together in a hearty side dish that’s impossible to resist. For me, bacon is a staple and Dr. Pepper is a favorite beverage, so combining them into a mouthwatering side was an absolute no-brainer. This recipe also provides an excellent opportunity to use my Dr. Pepper BBQ Sauce, which adds an extra layer of complexity and depth that makes these beans truly stand out. Get ready to impress your guests with a side dish that’s anything but ordinary.

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Why These Dr. Pepper Baked Beans Are a Must-Try

What makes this Dr. Pepper Baked Beans recipe superior to all others? It’s the harmonious blend of flavors that creates a truly unforgettable experience. The sweet effervescence of Dr. Pepper infuses the beans with a subtle, yet distinct, sweetness and a hint of spice, perfectly contrasting with the salty, smoky richness of the bacon. Unlike overly sweet or bland baked beans, this recipe strikes a perfect balance, offering a complex flavor profile that tantalizes the taste buds without overwhelming them.

These beans are incredibly versatile, serving as the perfect companion to grilled meats, burgers, hot dogs, or even as a comforting meal on their own. They are remarkably easy to prepare, making them an ideal choice for large gatherings or a cozy family dinner. Plus, the deep, luscious sauce and tender beans ensure every spoonful is a delight. Once you try these Dr. Pepper Baked Beans, you’ll understand why they quickly become a staple at every summer gathering.

Ingredients for Unforgettable Flavor

Every ingredient chosen for this Dr. Pepper Baked Beans recipe plays a crucial role in building its rich, complex flavor profile. From the foundational beans to the unexpected fizz of soda, each component contributes to the dish’s ultimate deliciousness. We start with quality ingredients to ensure uncompromised flavor and texture, resulting in beans that are luscious, tender, and bursting with taste.

Ingredients needed to make Dr. Pepper Baked Beans.

The star of the show, beyond the beans themselves, is undoubtedly the smoky bacon, which renders its fat to create a savory base for sautéing the aromatic vegetables. Sweet onion and vibrant bell pepper provide a fresh counterpoint, while garlic adds an essential pungent depth. A touch of mustard powder introduces a subtle hit of spice and helps to thicken the sauce, and apple cider vinegar provides a much-needed tangy balance, cutting through the richness and sweetness.

And then there’s the Cherry Dr. Pepper, which rounds everything out beautifully without making the dish overly saccharine. The cherry notes offer a delightful complement to the smoky bacon, enhancing the overall depth of flavor. All these incredible elements slowly meld together as they cook, soaking into the beans and transforming them into a truly luscious and tender side dish that will have everyone asking for the recipe.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Crafting Your Dr. Pepper Baked Beans: A Step-by-Step Guide

Creating these Dr. Pepper Baked Beans is a straightforward process, but each step is vital for building the layers of flavor that make this dish so special. Paying attention to these details will ensure your beans are perfectly cooked and incredibly delicious.

Begin by dicing and cooking your thick-cut bacon. You’ll want to render out most of the fat, leaving the bacon almost crispy but still with a tiny bit of softness. This ensures it won’t burn when it goes back into the oven later, allowing it to achieve that perfect crispy texture as a topping. The rendered bacon fat is liquid gold, providing an unmatched foundation of flavor for the next steps.

Diced bacon crisping in a large skillet.

Once the bacon is cooked and removed, drain all but about a tablespoon of the delicious bacon fat from the pan. This reserved fat is crucial for sautéing your aromatics. Add the diced yellow onions to the pan and cook them until they are wonderfully soft and translucent, absorbing all that incredible bacon flavor. Next, incorporate the diced bell pepper and sliced garlic, cooking for just 2-3 more minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

Onions sauteed until golden in bacon fat, adding the diced bell pepper and sliced garlic to the pan.

Deglazing the pan with the cherry dr. pepper after sweating the vegetables in bacon fat.

Now for the star liquid: deglaze the pan with Cherry Dr. Pepper. Allow it to simmer and reduce, thickening into a syrupy consistency. This step concentrates the unique flavors of the soda and ensures they deeply infuse the sauce. Stir in the seasonings – mustard powder, salt, and pepper – along with your homemade Dr. Pepper BBQ sauce. Bring this rich mixture to a gentle simmer, letting the flavors meld beautifully.

Finally, stir the prepared beans into this luscious sauce, ensuring they are thoroughly coated. Arrange the partially cooked bacon pieces on top, creating a crispy crown for your beans. Transfer the skillet to the oven and bake until the sauce has thickened significantly and the bacon on top is perfectly crispy and caramelized. The edges of the beans should be slightly darkened, indicating a beautiful depth of flavor. For a final flourish and a pop of color, I like to sprinkle some fresh chives over the finished dish.

The beans are now ready to be served, having absorbed all that delicious, complex flavor. They offer the ideal combination of sweet, tangy, and salty, making them perfectly suited for your next backyard BBQ, served alongside perfectly grilled burgers, or any other hearty meal.

Dr. Pepper Baked Beans, just out of the oven and topped with chives. Spooning some out to eat.

Expert Tips for Perfect Dr. Pepper Baked Beans

Achieving the perfect pot of Dr. Pepper Baked Beans involves a few key techniques and considerations. These tips will help you maximize flavor, optimize texture, and even adapt the recipe for different cooking conditions.

Starting with Dry Beans for Superior Flavor and Texture

I highly recommend starting this recipe with dry beans instead of canned. While canned beans are convenient, cooking beans from dry provides a superior texture – creamier and more tender – and allows them to absorb the incredible flavors of the sauce much more effectively. Plus, it’s significantly more cost-effective! My Instant Pot Beans recipe is a fantastic resource for effortlessly cooking dry beans to perfection, requiring minimal effort for maximum payoff.

Mastering the Bacon Cook

The bacon is crucial, so cooking it correctly is essential. You want to cook the diced bacon until it’s almost fully crisp, but still retains a slight bit of chewiness. This is because it will undergo a second round of cooking in the oven on top of the beans. Pre-cooking it just enough ensures it will become beautifully crispy in the oven without burning. After removing the bacon, use 2-3 paper towels to carefully sop up most of the rendered fat, leaving behind only about a tablespoon of that flavorful grease to sauté your onions. This prevents the final dish from being overly greasy while retaining that essential bacon flavor.

The Art of Deglazing and Flavor Concentration

Deglazing the pan with Cherry Dr. Pepper is a critical step for intensifying the flavors of your beans. Similar to deglazing with wine in savory dishes, cooking down the soda until the pan is nearly dry concentrates its unique caramel and cherry notes. This process deepens the overall flavor profile of the sauce, ensuring every bite is rich and complex. Don’t rush this step; allowing the Dr. Pepper to reduce properly is key to achieving that signature taste.

Stovetop Alternative for Hot Climates

If you live in a hot climate or simply prefer not to heat your house by turning on the oven, these beans can be finished on the stovetop with excellent results. After stirring the beans into the sauce and topping with bacon, place a lid on the pan and simmer on the lowest possible heat setting (just before “low”) for about 20 minutes. Then, remove the lid and continue to simmer for another 20 minutes, or until the sauce has thickened to your desired consistency and the bacon is crisp. While it technically removes the “baking” from baked beans, this method yields equally delicious results without the added heat.

Customizing Your Dr. Pepper Baked Beans: Substitutions & Variations

This Dr. Pepper Baked Beans recipe is incredibly flexible, allowing for various substitutions and variations to suit your dietary needs or personal preferences. Don’t be afraid to experiment to make it your own!

Bean Choices: Dry vs. Canned

As mentioned, I prefer dry beans for their superior texture and flavor absorption. If you’re using my Instant Pot Beans recipe, you’ll need one pound of dry Great Northern Beans. However, if time is a factor, you can easily substitute three 15-ounce cans of Great Northern Beans. Just be sure to drain and rinse them thoroughly to remove excess sodium and any canning liquid, which can affect the final taste and texture.

Making it Vegetarian-Friendly

To make these delicious beans vegetarian, simply omit the bacon. Instead, use a tablespoon of olive oil to sauté the onions, bell pepper, and garlic. While the smoky richness of bacon is unique, you can recapture some of that depth by adding a teaspoon of sweet smoked paprika to the sauce. For an even more intense smoky flavor, a few drops of liquid smoke can also be incorporated, being careful not to overdo it.

Onion and Bell Pepper Flexibility

The color of your onion or bell pepper won’t significantly impact the final flavor, so feel free to use whatever you have on hand. Yellow onions are common for their sweetness, but white or even red onions would work. Similarly, green, red, yellow, or orange bell peppers will all contribute freshness and a slight sweetness to the dish without altering its core profile. Don’t get hung up on these specific colors.

Dr. Pepper Varieties and Alternatives

I specifically recommend Cherry Dr. Pepper for this recipe because its subtle cherry notes beautifully complement the smokiness of the bacon and the other spices. Regular Dr. Pepper can certainly be used, but in my experience, it doesn’t offer quite the same depth or complementary flavor profile. If you’re feeling adventurous, other dark sodas like Coca-Cola or Pepsi could be experimented with, but adjust the sweetness and tang to taste, as their flavor profiles differ.

Mustard Options

Mustard powder is excellent for its concentrated flavor and thickening properties. If you don’t have mustard powder, a squeeze of regular yellow mustard from your fridge will work in a pinch. You could also try a teaspoon of Dijon mustard for a slightly more robust, sophisticated kick, or even stone-ground mustard for added texture.

Vinegar Choices for Acidity

Apple cider vinegar provides a perfect balance of sweetness and tartness, enhancing the overall flavor of the finished dish. If you don’t have it, balsamic vinegar can be used for a deeper, slightly sweeter tang, or red wine vinegar for a sharper, fruitier acidity. Even a splash of white vinegar or fresh lemon juice could work in a pinch, though they might slightly alter the final flavor balance.

Serving Suggestions and Perfect Pairings

These Dr. Pepper Baked Beans are a versatile side dish that pairs well with a myriad of meals, extending far beyond the traditional BBQ. Their sweet, tangy, and smoky profile makes them an excellent companion to almost any hearty main course.

Classic pairings include grilled burgers, hot dogs, and smoked ribs, where the beans’ richness beautifully complements the charred flavors of the meat. They are also fantastic with pulled pork sandwiches, grilled chicken, or even a simple steak. For a complete and comforting meal, serve them alongside warm cornbread and a crisp coleslaw. Don’t forget to garnish with fresh chives for a touch of color and a mild oniony bite, enhancing both presentation and flavor. These beans are guaranteed to be a hit, no matter the occasion.

Frequently Asked Questions About Dr. Pepper Baked Beans

Here are some common questions about making and enjoying this delicious Dr. Pepper Baked Beans recipe:

Can I make Dr. Pepper Baked Beans ahead of time?

Absolutely! Baked beans are an ideal make-ahead dish. In fact, their flavors often deepen and meld even more beautifully after a day or two in the refrigerator. Prepare the recipe as directed, allow it to cool completely, then store it in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the oven until warmed through.

How should I store leftovers?

Store any leftover Dr. Pepper Baked Beans in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage. Allow them to cool completely before transferring to freezer-safe containers or bags. They can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Are these beans overly sweet?

No, despite the use of Dr. Pepper, the beans are not overly sweet. The recipe is carefully balanced with tangy apple cider vinegar, savory bacon, and a hint of mustard powder, which all work to cut through and complement the sweetness of the soda. The result is a complex, balanced flavor that is sweet, smoky, and tangy, rather than simply sugary.

Why use Great Northern Beans? Can I use other types?

Great Northern Beans are preferred for their creamy texture and ability to absorb flavors beautifully without becoming mushy. However, you can certainly experiment with other types of beans. Navy beans or cannellini beans are good substitutes, offering a similar mild flavor and creamy texture. Pinto beans would also work, providing a slightly earthier flavor profile.

Can I adjust the spice level?

The recipe calls for a subtle amount of mustard powder, which adds flavor and a very mild kick. If you prefer more spice, you can increase the mustard powder slightly, or add a pinch of cayenne pepper or a dash of hot sauce to the sauce mixture before baking. Adjust to your personal preference!

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📖 Recipe

Yield: about 6 cups

Dr. Pepper Baked Beans

Prep Time:
20 minutes

Cook Time:
1 hour

Total Time:
1 hour 20 minutes

I associate baked beans as a quintessential part of summertime BBQs and these Dr. Pepper Baked Beans are the best I’ve ever made!

Ingredients

for starting with dry beans:

1 pound dry Great Northern Beans
2 teaspoons Kosher Salt, Morton’s
8 cups Water

for the baked beans:

6 slices Thick Cut Bacon, diced
2 cups Yellow Onion, large diced
1 large Bell Pepper, small diced
6 cloves of Garlic, sliced
¾ cup Cherry Dr Pepper
1 ½ cups Dr Pepper BBQ Sauce
1 teaspoon Yellow Mustard Powder
1 tablespoon Apple Cider Vinegar
½ teaspoon Kosher Salt, Morton’s
¼ teaspoon Fresh Cracked Black Pepper
Cooked Great Northern Beans, dried
or 3, 15-ounce cans, drained

Instructions

Place the dry beans, salt, and water in the bowl of an electric pressure cooker and place the lid on with the valve closed to “sealing” or “pressure” depending on your brand.
Cook on Manual High Pressure for 35 minutes, and allow the pressure to release naturally about 20 minutes. Drain the beans when they are done and reserve until needed. Alternatively, use 3 cans of Great Northern Beans that have been drained and rinsed.

Preheat the oven to 325˚F.

In a large deep cast-iron skillet or Dutch oven, cook the bacon until almost crispy. Remove it to a paper towel-lined plate. Using 2-3 paper towels, soak up some of the bacon grease from the pan, but leave 1 ½-2 tablespoons of it in the pan.

Place the onion in the pan with the bacon grease and cook for 5 minutes.

Add the bell pepper and garlic to the pan and cook 3-4 minutes longer.

Deglaze the pan with the Dr. Pepper, and simmer for 5-7 minutes until it begins to get thick and syrupy.

Add the bbq sauce, mustard, vinegar, salt, pepper, and beans to the pan and bring the mixture to a simmer.

Top the pan with the bacon and place it, uncovered in the preheated oven for 45 minutes to an hour. The edges should have darkened and the bacon on top should be super crispy and dark now.

Remove and serve immediately with all your favorite BBQ fixin’s and meats!

Notes

Notes & Tips

I like to start with dry beans, take a look at my Instant Pot Beans recipe. It makes this dish much cheaper to make and takes almost no effort to cook the beans from dry.

Cook the bacon just until it is almost fully crisp, but still a bit soft. This is because it will cook again in the oven and you don’t want it to burn during that second cook. Also, after you cook and remove it, I use 2-3 paper towels to sop up some of the fat, just leave behind about a tablespoon of fat to cook the onions in.

After deglazing the pan with the soda, just like you would with wine, cook it till the pan is nearly dry again. This concentrates the flavors and makes them more intense.

If you live in a hot climate like me, instead of using the oven, finish the beans on the stovetop. Put the stove dial to the last dot before low, then place a lid on the pan. Simmer covered for 20 minutes, and uncovered another 20 minutes. I know this removes the “baking” from baked beans, but they are equally great and you don’t have to heat up the house having the oven on.

Substitutions

As stated earlier, I like to start with dry beans and cook them in an instant pot. You can swap a pound of dry beans that you cook for 3 cans of Great Northern Beans, drained and rinsed.

If you need to keep these beans vegetarian, ditch the bacon and use a tablespoon of olive oil. The flavor won’t be as rich, but you can also add a teaspoon of sweet smoked paprika to get some of it back.

The color onion or bell pepper doesn’t really matter. Any color of each will work, don’t get hung up on it.

I prefer a cherry Dr. Pepper for this recipe for some extra sweetness and flavor. You could also use a regular Dr. Pepper, but I don’t think the flavor is as good.

If you do not have mustard powder, you can use a squeeze of regular yellow mustard from the fridge.

Apple Cider Vinegar is equally sweet and tart, and it offers a great balance to this finished dish. You could also use balsamic or red wine vinegar in a pinch.

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