Since canned 'organic' beans became common at the supermarket, we seldom use dry beans anymore, except Tepary, which are available only by mail order here. Some people recommend the 'California pea bean' for baked beans, not seen canned here, a small white bean, but any canned small white works.

Pinto, black, red, navy, etc., and the 'peas' as well, are very good in the organic canned brands sold here- and cost little more than the generic canned beans.
We use the crock pot a lot so the stew, chili, beans, or whatever can be put together in the morning and be ready for dinner after slow-cooking all day. We don't religiously follow any recipe for these throw-togethers. Don't think we ever made one that wasn't tasty.

Bostonians would blanch at the thought of using tomatoes with baked beans, but it is quite good.

Here is a recipe from a neighbor-

BAKED BEANS WITH TOMATO SAUCE

1 pound small white dry beans
1 large onion
2 tablespoons olive oil
1-2 teaspoons dry mustard
2 tablespoon dark molasses
Liquid from a can of tomatoes *
1 small can tomato sauce
1 tablespoon brown sugar
2 cups (or as needed) stock (do not add salt if you use salted)
Salt and pepper to taste
Cook beans until almost tender

*Use the tomatoes as a side dish, or toss in with the beans (Cut down on the stock if you do).
Slice onion into oil in a thick casserole and brown. Add rest of ingredients and bring to a boil. Cover casserole and cook at low heat for about 4 hours.