Potluck!

I made baked beans in my slow cooker and doubled this recipe:

1 lb navy beans (I used pinto)
4 oz salt pork 1/4" dice (I used 1 link farmer's sausage cut lengthwise into quarters then cut small)
1 med onion 1/2" dice (didn't worry about precision)
1 tsp minced garlic (I just crushed several cloves)
4 to 5 cups water ( with slow cooker use larger amount if doing overnight or it is too dry)
2 Tbsp molasses (not blackstrap)
2 Tbsp maple syrup
3 Tbsp Heinz chili sauce or ketchup (used chili sauce)
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
ground pepper to taste
1 tsp kosher salt - more to taste
1 Tbsp apple cider vinegar

I just put it all in the slow cooker overnight (except salt and vinegar, that's for finishing). I added some bacon crumbles in the morning and some water to moisten it.

If you want to do it in the oven these are the directions:

Soak beans in water overnight -- discard "floaters" & drain.
Heat over 350 F.
Heat 5 qt Dutch oven over medium heat.  Add pork; cook until crisp & golden (~10 minutes).  Add onion & garlic; cook until soft (~5 minutes). 
Add 4 cups water, molasses, maple syrup, Heinz, mustard, Worcestershire sauce and pepper; increase heat to high to bring to boil. 
Add beans & boil.  Cover pot & trfer to oven.
After 10 minutes, decrease heat to 300 F.
After 1 hour, add water to keep beans barely covered.  Check every hour.
REady when soft yet retain shape (2 to 3.5 hours depending on bean)
Add vinegar, salt and pepper and stir gently.
Let sit 20 minutes before serving.

I had very few leftovers!  I count that a success.