Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
Transfer beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir.
Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs.
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