Place the dry navy beans in a large pot with 6 cups of water or enough water to cover two inches above the beans.
Cover and bring to a boil over high heat. Continue to cook for 5 minutes, then turn off the heat and leave the beans covered for 1 1/2 hours.
Add the bacon and the onions to the bottom of a large crock pot.
Drain the beans and discard the soaking water. Add the beans to the crock pot.
Whisk together the hot water, tomato paste, brown sugar, maple syrup, dijon mustard, salt and pepper. Pour into the crock pot.
Cover and cook on low for 8 hours