Sort beans and rinse well. Place in a large saucepan and cover with water; soak 8 hours or overnight. Drain beans and add the 6 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Drain and reserve liquid.
Combine beans with remaining ingredients and mix well. Spoon into a 2-quart casserole or bean pot and pour in just enough reserved bean liquid to cover beans, about 1 1/2 cups.
Cover dish with a lid or foil and bake in a 325°F oven for 3 to 4 hours or to desired consistency, stirring occasionally and adding more liquid if needed to keep beans moist. Uncover beans for last 30 minutes of cooking.
Makes 6 to 8 servings.