Add the beans, chicken bouillon cubes, hickory liquid smoke, onion, tomatoes, carrots, thyme, pepper, and cooked and chopped bacon.
Add the water. Stir.
Cover and cook on HIGH for 6-7 hours, without opening the lid during the cooking time. You want the beans to be very soft.
When the cooking time is up, check to see if it needs salt.
For creamier beans, mash about 1/4 of the beans.
Serve with cornbread and butter.
Notes
There is no need to presoak your navy beans for this recipe. As long as you use the high setting on your slow cooker, they will cook up perfectly.
Pinto beans, kidney beans, white beans, or black beans are all great substitutions. People that have tried these variations have said other beans tasted great. Canned beans are okay to use as well.