Slow Cooker Brown Sugar and Mustard Baked Beans

Add navy beans to a large bowl and submerge in water. Cover and let beans soak overnight. The next morning, drain beans, and add to a large pot. Submerge again with water and bring to a rolling boil over high heat. Reduce heat to a simmer and cook for 45 minutes. Drain and set aside.

To a large skillet, add bacon and cook over medium heat until crispy, about 8–10 minutes. Remove from heat and transfer to a plate lined with a paper towel. Leave bacon grease in pan. Set heat over medium heat once again, and add onion. Cook onion until tender, about 5–6 minutes and then add garlic. Cook for an additional minute or until fragrant.

To a slow cooker, add root beer, barbecue sauce, brown sugar, ketchup, honey, mustard, apple cider vinegar and maple syrup. Whisk until combined. Add beans, bacon and onion/garlic mixture to slow cooker and stir to coat. Cook beans on low heat for 8–10 hours or until tender and thickened.

Serve immediately or refrigerate for 12 hours, and reheat in slow cooker. Waiting 12 hours allows beans to thicken substantially. They are much better the following day. Enjoy!