Comforting and maple-icious, these beans are one of the easiest things you'll ever make. Just toss everything in your slowcooker, turn it on, and voila! Six hours later you'll have dinner on the table! I love to throw a little diced spicy sausage in as well, then ladle up the hot beans with some crusty bread and a side salad. They also re-heat nicely and are great in a lunchbox.
1/2 small onion, finely chopped 
1/2 cup maple syrup
2 Tbsp sugar
2 Tbsp molasses
2 Tbsp dijon mustard
2 Tbsp tomato paste
1 garlic clove, minced
pinch or two of cayenne pepper
1/4 tsp salt
two 19 oz cans kidney beans, rinsed and drained
one 19 oz can black beans, rinsed and drained
2 slices of bacon, diced 
1 cup water
hot sauce, to taste
  Combine all ingredients in a slow cooker. Cook for about 6 hours, keeping an eye on them and topping up with a little more water if they get too dry. The moisture won't evaporate quite as much as if they were baked in the oven, but the beans do soak some of it up.  If they are a little soupy for your liking, just cook them longer.  The bacon will cook in the beans and incorporate nicely.  Just before serving, add a little hot sauce to taste, if you wish.
  When you are re-heating the beans, feel free to add a little more water to moisten the beans up if they are too dry.
Serves 6-8
Adapted from Spilling the Beans