This is a large recipe for about 12 servings, or a great to take to a pot-luck.  You can reduce the recipe easily to make fewer servings.

24 oz. (775 gm) white, dried navy beans
1 1/2 cups ketchup
1/2 cup lightly-packed brown sugar
1 1/2 tbsp. dry mustard
3/4 cup molasses OR 3/4 cup maple syrup
1 large onion, diced finely
3 heaping tsp. chili powder
1/2 lb. package of uncooked bacon, diced
1 1/2 cups reserved liquid from cooking beans
2 tbsp. salt

Begin by soaking the beans in water overnight in a Dutch Oven, picking out any discoloured beans after they've soaked.  To "fast soak" the beans, you can place the beans and water in a Dutch Oven and bring to a boil over high heat; cover; remove from heat and let stand for 1 hour to soak beans.

The next morning, heat the water and beans to boiling, reduce heat and simmer for 1 hour to cook.  Drain, reserving 1 1/2 cups of the cooking liquid to add to the slow cooker.

Add all ingredients, except beans, to slow cooker and mix to incorporate.  Add the beans and mix again.

Set slow cooker to low setting, and cook for 8 to 10 hours.

Note:  Do not add salt to the beans when initially cooking them, as the salt will prevent the beans from tenderizing.