Soak the beans in a large pot covered with several inches of water for at least 8 hours, ideally overnight. Before transferring them to the slow cooker, bring the water to a boil and allow to cook for 30 minutes.

In a large skillet, warm one tablespoon olive oil over medium heat. Add the tempeh bacon and sauté for several minutes, until somewhat crispy. Add the onion to the pan and continue to sauté until translucent.

Next, drain the beans and add them to the slow cooker along with the vegetable broth, maple syrup, molasses, paprika, mustard powder and garlic powder. Stir together and then place the cooked onion and tempeh on top of the beans to help keep them submerged.

Cover the top of the slow cooker and allow to cook for 6-8 hours. I set mine on high for 2 hours and then the keep warm setting for 6 hours.

Once they are done cooking, add the ketchup, vinegar and salt. Stir to combine and taste to see if you prefer more flavoring. Serve warm or store in the refrigerator for up to 2 days.