Place beans in a dutch oven. Cover with water, sprinkle baking soda over top.
Let beans soak overnight.
In the morning, bring water, beans and baking soda to a boil. Turn off heat, let beans soak in water for 30 minutes.
Mix together remaining ingredients in a 5 to 6 quart slow cooker. Drain beans reserving 1 cup bean water. Stir beans and bean water into ingredients in slow cooker. Cover, cook on high for 3 hours, then on low for 6 to 8 hours or until beans are tender.