Slow Cooker Baked Beans

It's lazy Sunday/Football day. Time for some comfort food!

INGREDIENTS
2 15oz. canned navy beans
3/4 cup maple syrup
1 tsp. dijon mustard
1/2 cup ketchup
4 tbsp. barbeque sauce
3 tsp. apple cider vinegar
1 tsp. salt or to taste
1/2 tsp. black pepper
1/2 tsp. liquid smoke
1 tsp. dried thyme
5 cloves of garlic
1 bottle of beer (I used Spaten)
2 tbsp. cornstrach
1/4 cup water


1. Place the maple syrup, dijon mustard, ketchup, barbeque sauce, apple cider vinegar, salt, pepper, liquid smoke and thyme in a sauce pan. Grate the cloves of garlic and stir to combine.

2. Pour in the bottle of beer and bring to a boil.

3. Mix together the cornstarch and water. Once the mixture comes to a boil, reduce the heat to medium and pour in the cornstarch/water. This will thicken your sauce. Let this cook for about 8-10 minutes. Stir frequently so that the sugars do not burn on the bottom of the pan.

4. Stain and rinse your beans and then place in the sauce. Lower the heat and allow it to simmer for another 10 minutes. Again, stir every once and a while to eliminate burning.

5. Place everything in the slow cooker on low for 1 hour. You can then eat the beans, or turn the settings on warm to keep marinating until company arrives or until it's dinner time.