Combine all ingredients in slow cooker. (I use a 3 liter slow cooker.)

Fill with water until top of water is about 1 inch below the lip of the slow cooker.

Cook on high for at least 8 hours. Stir at least once during 8 hour period, more if beans will be left cooking longer.

When beans are soft and red-brown or dark red-brown, remove from slow cooker and drain excess water.

Serve hot or refrigerate for later use.

When reheating: put desired amount in microwavable bowl. Splash a small amount of water on beans. Cover loosely. Microwave to desired temp, mixing beans halfway through.