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Categories:Viewed: 69 - Published at: 5 years ago
Ingredients
- 1 pound Dry Navy Beans
- 1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces
- 1 Small Yellow Onion, Diced
- 2 cloves Garlic, Finely Minced
- 12 ounces, fluid Root Beer
- 1 cup Barbecue Sauce
- 3/4 cups Brown Sugar
- 1/3 cups Ketchup
- 1/4 cups Honey
- 1/4 cups Yellow Mustard
- 1/4 cups Apple Cider Vinegar
- 2 Tablespoons Maple Syrup
Method
- 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!
