Make a meal of these beans by serving them with fresh, baked biscuits or warm buns. You could also serve them as a side dish for such things as barbecued ribs. These beans require a slow cooker with a 4.5 litre to 6.5 litre capicity.
Place the beans in a large pot and cover with 10 cups of cold water. Soak the beans in the water at room temperature overnight.
Bring the beans to a boil, and then reduce the heat until the water is gently simmering. Cook the beans until just tender, about 45-60 minutes, and then drain well. Place all the remaining ingredients, except the salt and pepper, in your slow cooker and mix well.
Mix in the beans. Cover and cook on the low setting for 8 hours or until the beans are tender, bubbly and delicious. Taste the beans, add salt and pepper if needed, and serve.