Rinse beans, place in bowl, add water to cover and soak 12 hr. Drain and place in slow cooker (4.5 to 6 L capacity).
In heatproof bowl, stir together dates and 2 1/2 cups (625 mL) boiling water; let stand 15 min.
Add the dates and soaking water to the slow cooker. Mix in tomato sauce, tomato paste, bacon, onion, garlic, thyme, mustard powder, salt and pepper.
Cover and cook on LOW setting 8 hr., stirring occasionally, until beans are tender. Serve with a side salad and roll for supper.
For an easy breakfast, serve leftover beans with toast and fruit on the side. Or used as a filling for burritos and quesadillas.
Instead of soaking beans overnight, cook them quickly in a multi-cooker: Place 1 lb (500 g) dried navy beans and 8 cups (2 L) water (or to cover) in multi-cooker. Cover and cook on HIGH PRESSURE 12 min., or until beans are tender. Drain and rinse before using in recipe.