Ingredients
1 pound dried beans (navy beans, Great Northern, pinto, etc.)
1 medium onion - diced
⅓ cup brown sugar
⅓ cup molasses
¼ cup ketchup or tomato sauce
2 tablespoons yellow mustard
1 tablespoon smoked paprika
1 tablespoon Worcestershire sauce
1 tablespoon white balsamic vinegar (or cider vinegar)
salt and pepper to taste

1 pound dried beans (navy beans, Great Northern, pinto, etc.) 1 medium onion - diced 2 tablespoons yellow mustard 1 tablespoon smoked paprika 1 tablespoon Worcestershire sauce 1 tablespoon white balsamic vinegar (or cider vinegar)

Instructions
Rinse and sort dried beans then place in slow cooker covered with 2 inches of water and let soak overnight.
In the morning, drain the beans then add back to the slow cooker along with all remaining ingredients.
Add 2½ cups fresh water plus a good pinch of salt and pepper.
Cook on Low for 8 hours or High for 4 hours.
Check for seasoning before serving.
Notes
Beans can be made up to two days in advance. In fact, the flavor develops over time as it sits in the fridge. Canned beans work fine too if you don't have dried beans on hand.

Cook time may vary based on the age/freshness of the dried beans.

Omit Worcestershire sauce to make recipe vegan.