1-First, soak those 2 cups of dried navy beans overnight or do a quick boil soak to get them ready. Then, cook them in 6 cups of chicken or vegetable broth or water until they’re simmered for about an hour this step makes them nice and tender. While that’s happening, cook 4 slices of thick-cut bacon until crisp, chop it up, and use the bacon fat to sauté 1 small diced onion (about 3/4 cup), 1 diced green bell pepper, and 2 minced garlic cloves until they’re soft and fragrant.

2-Next, whip up the sauce by mixing 1 cup of root beer, 1/3 cup ketchup, 1/3 cup barbecue sauce, 1/4 cup maple syrup, 2 tablespoons brown sugar, 2 tablespoons molasses, 2 tablespoons Dijon mustard, 2 tablespoons Worcestershire sauce, 3/4 teaspoon salt, 3/4 teaspoon chili powder, and 1/2 teaspoon freshly cracked black pepper in a bowl. Once everything’s blended, combine the cooked beans, sautéed veggies, chopped bacon, and this sauce in an oven-safe pot.

3-Now for the baking fun: Pop it in the oven covered at 350°F for 30 minutes, then uncover and bake at 300°F for 1 hour, and finally cover it again at 250°F for 2 hours until the beans are tender. Keep an eye on it and add a bit more broth or water if things get too thick nobody wants dry beans! For a twist, try this in a slow cooker, but remember it might not get that same caramelized edge as the oven does.

4-Once it’s done, let it rest a minute and serve warm for the best flavor it’s ideal for feeding a crowd at your next gathering.