Dr Pepper Baked Beans

Inspired by the sweet, smoky profile of our Dr Pepper Barbecue Sauce, these baked beans are built for deep flavor and balanced texture from the start. Navy beans are cooked until just tender, then simmered in a rich sauce of reduced Dr Pepper, bacon, onion, molasses, tomato paste, and chipotle. Finished with layered acidity, the result is bold, glossy, and barbecue-ready—perfect alongside pulled pork, smoked meats, and a full backyard spread.

Ingredients

Beans

• 2 cups (1 lb / 454 g) navy beans
• Water, for cooking

Dr Pepper Base

• 1 bottle (20 oz / 591 ml) Dr Pepper, divided

Sauce And Seasoning

• ½ cup (120 g) ketchup
• ¼ cup (80 g) molasses
• 1 tbsp (21 g) honey
• 2 tbsp (33 g) tomato paste
• 1 tbsp hickory liquid smoke
• 1 tbsp liquid aminos
• 1½ tsp fish sauce
• 1 tsp dry mustard
• 1 tsp prepared yellow mustard
• 1¼ tsp chipotle chili powder
• ½ tsp garlic powder
• ½ tsp ginger powder
• ½ tsp galangal powder, or substitute an additional ½ tsp ginger powder
• ½ tsp table salt, plus more to taste if needed
• ½ tsp black pepper

Aromatics And Bacon

• 1 lb (454 g) thick-cut bacon, diced
• 1 medium yellow onion, finely diced
• 1 bell pepper, diced

Acid And Finishing

• 2–3 tbsp apple cider vinegar, divided
• 1 tsp tamarind paste (optional but recommended)

Directions

Cook The Beans

Rinse the beans and place them in the Instant Pot. Cover with water by 1–2 inches.

Cook on High Pressure for 25–28 minutes, then allow a 10-minute natural release before manually releasing the remaining pressure. Drain and set aside. Beans should be tender but still hold their shape.

Reduce The Dr Pepper

Pour 1 cup of the Dr Pepper into a small saucepan and simmer over medium heat until reduced to a thick syrup, about 10–15 minutes. Set aside. Reserve the remaining Dr Pepper for the sauce.

Build The Flavor Base

Using the Instant Pot on Sauté mode or a large heavy pot on the stove, cook the bacon until rendered and lightly crisp. Transfer the bacon to a plate and reserve, leaving about 2–3 tbsp bacon fat in the pot.

Add the onion with a small pinch of salt and cook for 8–12 minutes, stirring occasionally, until softened and lightly golden.

Add the bell pepper and cook for 2–3 minutes, until slightly softened.

Add the tomato paste and cook for 1–2 minutes, stirring constantly, until slightly darkened and fragrant.

Build The Sauce

Add the reduced Dr Pepper syrup, the remaining Dr Pepper, ketchup, molasses, honey, liquid smoke, liquid aminos, fish sauce, dry mustard, prepared mustard, chipotle chili powder, garlic powder, ginger powder, galangal powder, table salt, and black pepper.

Stir well and bring to a simmer.

Simmer The Beans

Add the cooked beans and half of the bacon to the sauce.

Simmer uncovered for 20–30 minutes, stirring occasionally, until the beans are well coated and the sauce is rich and glossy.

Add 1 tbsp of the apple cider vinegar during this simmering stage, along with the tamarind paste if using.

Finish And Balance

Stir in the remaining bacon.

Add the remaining 1–2 tbsp vinegar to taste, depending on how bright and tangy you want the finished beans.

Taste and adjust with additional salt if needed. Simmer briefly to integrate, then serve.

Notes

Preparation

• Cooking the beans just to tender (not soft) prevents them from breaking down during the final simmer.
• Reducing part of the Dr Pepper separately concentrates its flavor and gives the finished sauce a deeper, more distinctive character.
• Blooming the tomato paste in bacon fat adds richness and helps avoid a flat ketchup-heavy flavor.
• If you prefer a slightly less sweet result, reduce the honey to 2 tsp.
• Using canned beans: Substitute 3½–4 cans (15–15.5 oz each) navy or Great Northern beans, drained and rinsed. Skip the pressure cooking step. After building the sauce, simmer it for 10–15 minutes to thicken, then add the beans and simmer gently for just 10–15 minutes to heat through and coat without overcooking.

Serving Suggestions

• Serve with smoked pulled pork, ribs, smoked chicken, or burgers.
• This is especially good as part of a barbecue plate with cole slaw and Jalapeño-Bacon Smoked Mac & Cheese.
• Top with extra crisp bacon, sliced green onions, chopped cilantro, pickled jalapeños, or fried shallots if desired.

Variations

• For a slightly more classic profile, omit the tamarind paste and rely entirely on apple cider vinegar for the acidity.
• For a more pronounced barbecue character, stir in 2–3 tbsp of Dr Pepper Barbecue Sauce near the end of cooking.
• Root beer or cola may be substituted for Dr Pepper, though the flavor profile will shift slightly.

Make-Ahead & Storage

• The flavor improves after resting overnight.
• Refrigerate up to 4 days.
• Reheat gently over low heat with a splash of water or Dr Pepper if needed to loosen the sauce.
• Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.