1In 6-quart Dutch oven, heat beans and 10 cups water to boiling; reduce heat. Cover and simmer 2 hours; drain. (You are just precooking the beans; they don't have to be soft.)
2In 3 1/2- to 4-quart slow cooker, mix beans and remaining ingredients.
3Cover and cook on Low heat setting 8 to 10 hours or until beans are very tender and most of the liquid has been absorbed.