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Rinse beans; drain. Place beans in the removable crockery liner of a 3 1/2- or 4-quart slow cooker. Add enough water to cover beans by at least 2-inches. Cover and refrigerate overnight.
Drain and rinse beans. Return beans to crockery liner. Add the the next six ingredients (through chili powder) to the cooker. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Drain beans and vegetables, reserving 1 cup of the cooking liquid. Return beans to the slow cooker. Add 1/4 cup of the reserved cooking liquid, the pickling liquid, and the salt.
Using a potato masher or hand-held immersion blender, mash or blend the beans, adding additional cooking liquid, as needed, to reach desired consistency.