Slow Cooker Maple-chipotle Baked Beans

Ingredients 

1 pound dried pinto beans (or cans if wanting to skip soaking overnight) 
7 slices bacon, diced 
1 yellow onion, diced 
2 1/2 cups water 
1 7-ounce can of chipotle peppers in adobo sauce 
1/2 cup ketchup 
1/2 cup brown sugar 
1/2 cup maple syrup 
6 tablespoons molasses 
2 tablespoons cider vinegar 
1 tablespoons brown mustard 
1 clove garlic, minced 
2 teaspoons kosher salt 
Black pepper to taste

Instructions

1. Place dried beans in a large bowl and cover with 3 inches of water – let soak overnight
2. Drain beans and place in a slow cooker, followed by bacon and onions
3. Separately, whisk together all other ingredients until combined
4. Pour remaining ingredients over beans and cover cooker with lid
5. Cover and cook on high for 12 hours. Check sauce occasionally during last few hours, and vent lid for awhile if the sauce is runny
6. Allow beans to cool before serving