My cute friend Sam graduated from high school on Friday and her mom had a barbecue for her and asked if I would bring a side dish so I made these.  I ate a bite to make sure they were ok before I took them over to the barbecue but it left me wanting more so I guess I’ll have to make them for us at some point this summer.  The recipe comes from The Food Network.

4 slices bacon, cut into 1″ pieces

1 large onion, diced

2 cloves garlic, minced or pressed

1/4 teaspoon ground ginger

2 tablespoons tomato paste

3 cups root beer

1 tablespoon apple cider vinegar

2 teaspoons molasses

1 tablespoon grainy mustard

4 (15 oz each) cans white beans such as Great Northern or cannellini, drained and rinsed

salt and pepper

1  Preheat oven to 400.  Set oven safe pot over medium heat and add bacon.  Cook until bacon is crisp about 8 minutes.  Remove bacon from pot with slotted spoon and set aside on paper towels.

2  Add onion, garlic and ginger to drippings in pot and cook until soft and golden, about 5 minutes.  Add tomato paste and cook until color deepens, about 1 minute.

3  Add root beer, vinegar, molasses, and mustard to pot.  Stir then bring to a boil.  Add beans and 3/4 of bacon, stirring gently so you don’t mash the beans.  Reduce heat to medium low and simmer until slightly thickened, about 15 minutes.  Season with salt and pepper.  Transfer to oven and bake, uncovered, until thick, about 30 minutes.  Top with remaining bacon.