Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight.
Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker.
Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.