In large saucepan, combine beans and 10 cups water. Bring to a boil. Reduce heat to medium-low; simmer 1 to 1 1/2 hours or until beans are tender but still firm, stirring occasionally.
Drain beans, discarding water. Place beans in 3 1/2 to 4-quart slow cooker. Add 2 cups water and all remaining ingredients except tomatoes; mix well.
Cover; cook on low setting for 8 hours.
Add tomatoes; mix well. Cover; cook an additional 1 to 2 hours or until beans are tender.