The night before, soak the 1 lb dry beans overnight, covered with a few inches of water. Rinse and drain in the morning.
In the morning, combine all of the ingredients (including the 3 cups of water) in a crockpot.
Cook in the crockpot on high for 4-5 hours or on low for 6-8 hours.
Store leftovers in the fridge for up to a week or freeze in serving-size portions.
To make this in an Instant Pot, reduce the water to 1.5 cups and pressure cook according to your pressure cooking manual for the types of beans you used. I still use pre-soaked beans for better cooking, although you could "quick soak" in the pressure cooker. Use natural release.
Each 8 oz serving contains 1 protein serving (6 oz beans) and 2 oz condiments (from the liquid and sauce)
Some of the condiments do contain sugar, but they are fine in these very small amounts.