Dice the onion finely and set aside. Mince the garlic cloves.
Pour the vegetable broth into the slow cooker and add the drained beans, diced onion, and minced garlic.
Sprinkle in the smoked paprika, ground cumin, salt, and black pepper over the ingredients in the slow cooker.
Pour the maple syrup into the slow cooker, ensuring it coats the beans evenly to start the caramelization process.
Cover the slow cooker with its lid and set it to low. Let it cook for about 4 hours, until the beans are tender and coated in a glossy, flavorful sauce while filling your kitchen with sweet-spicy aroma.
Open the lid carefully and stir the stew gently. The sauce should be thick and shiny, clinging to the beans.
Taste and adjust seasoning if needed—add a little more salt or maple syrup for balanced sweetness and depth.
Serve the maple-glazed beans in bowls, garnished with fresh herbs if desired, and enjoy their hearty, caramelized tenderness.