Soak the Beans: Rinse and sort the dry navy beans, removing any debris or damaged beans. Soak according to the package directions for 6–8 hours. I soak the beans overnight and start the crock pot in the morning to have my beans ready for an afternoon cookout. Tip: Avoid soaking longer than 10 hours, as the beans may become too soft during cooking.

In a large skillet over medium-high heat, cook the bacon until lightly browned. You don't want it fully crispy since it will continue cooking in the slow cooker. Using a slotted spoon, transfer the bacon to the slow cooker.

Add the diced onion to the bacon grease and cook until softened, about 4-5 minutes. Transfer the onions to the slow cooker.

Drain the soaked beans and add them to the slow cooker with the bacon and onions.

In a large bowl, whisk together: water, brown sugar, maple syrup, ketchup, mustard, salt, pepper, and smoked paprika. Pour the mixture over the beans.

Cover and cook: HIGH for 5-6 hours or LOW for 10-12 hours

Start checking the beans around the 5-hour mark if cooking on HIGH. Once the beans are tender and the sauce is thick and flavorful, they're ready to serve. My beans are perfect after 5 hours on high. Be careful not to overcook so the beans do not become mushy.

Taste and adjust seasonings if desired. Let sit and cool 20 minutes before serving. The sauce will thicken more upon standing.