Place the beans in a large pot and over 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 to 60 minutes, and then drain well.
Place all the remaining ingredients, except 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.
Makes about 14 cups
Adapted from a recipe in The Vancouver Sun. Soak the beans overnight and cook while at work. Come home to a lovely dinner. Serve with a green salad.