Sort beans. Rinse well; drain. In Dutch oven or large saucepan, cover beans with water. Soak at least 12 hours or overnight.
Do not drain beans. Bring to a boil. Reduce heat; cover and simmer about 30 minutes or until beans are almost tender.
Drain beans, reserving liquid. Place beans in 3 1/2- to 4-quart slow cooker. Combine 3/4 cup reserved liquid with all remaining ingredients; mix well. Pour over beans; stir to mix.
Cover; cook on high setting for 5 to 6 hours or on low setting for 10 to 12 hours or until beans are tender and mixture is thoroughly heated.