Crockpot Maple Baked Beans

I have always found that most commercial brands of these beans are too sweet for my taste; though, I wonder how sweet these are supposed to be. Recently I've been watching a food channel on YouTube about 18th Century cooking by Jas Townsend and Son. At least I don't have to build a fire pit or clay oven to bake these.

While it involves simple ingredients, it is fairly time consuming in preparing dry beans for eating. One day I'll have to research why the beans are called navy beans since they are neither navy in color nor boat-like in shape.

In a 5-quart bowl, rinse and soak in filtered water 2 cups of dry navy beans. I soaked these overnight (roughly 12-18 hours), tossed the soaking liquid and boiled the beans on a simmer for another hour.

Soon to be maple baked beans...

Then...

Into the crockpot (slow cooker) for 8-10 hours on low with the following ingredients:

3/4 c filtered water
3/4 c organic maple syrup
3 tbsp brown sugar
2 tsp ground mustard
1/2 tsp sea salt
1/2 tsp ground ginger

Give that a few stirs with the beans before setting the time and putting the lid on.