These baked beans are made with smoked paprika, not pork or bacon. It takes several hours of cooking from start to finish, but for most of that time, the beans are simmering away in a slow-cooker (aka Crockpot).
The recipe starts out by cooking the (pre-soaked) beans in a slow-cooker for three hours. The beans are then drained and added back to the slow-cooker -- along with smoked paprika, dried mustard, grated onion, molasses, brown sugar, ketchup, and water -- to cook for another 10 to 14 hours. I let mine simmer overnight on low heat. While I was sleeping, the beans transformed from pale to tangy brown.
Recipe here. I used cannellini instead of navy beans, and added salt to the cooked beans.