Since we are using dried beans, we will need to soak our beans. Add 8 cups of boiling hot water to a medium size pot, add your beans, cover and let sit overnight. While your beans are soaking overnight, you will need to have your tempeh marinating overnight as well. Combine all the ingredients, except the sugar into a microwaveable bowl. Set in the microwave to heat slightly, remove and add 1 1/2 tablespoons of brown sugar. Whisk until the sugar is dissolved. Slice the tempeh and add in the slices, cover the bowl and sit in the fridge overnight.
Fry or bake your tempeh bacon until nice golden brown on both sides and set aside.
Drain your beans from the night before and add it to a 4-6 quart slow cooker. Add your cooked slices of tempeh bacon and onions to the slow cooker. Mix together the molasses, syrup, brown sugar, liquid aminos, liquid smoke, and dijon mustard in the 3 cups of warm water until the sugar dissolves. Pour it over the beans, add the salt and pepper, cover and let cook on low for 8 hours. When you get to 7 1/2 hours, add the cornstarch. After 8 hours, let set for a couple of minutes before serving.