Thoroughly rinse beans and discard any broken pieces or pebbles.
Add beans to crock pot, pour in hot water, turn the crock pot to low, then cover while you prepare the rest of the ingredients.
Preheat a skillet over medium-high heat then add bacon. Saute until crisp, about 5-7 minutes.
While the bacon is cooking, add maple syrup, tomato sauce, vinegar, cinnamon, and mustard to the beans in the crock pot, stir, and replace lid.
Once bacon is brown and crisp, lower heat under skillet to medium, remove bacon with a slotted spoon, and place on a plate lined with a paper towel to drain.
Add onion, garlic, and bell pepper to the skillet, saute for 4 minutes, then sprinkle in salt and pepper.
Remove pan from heat, pour amaretto onto the vegetables, and return to the heat. Cook for another 3-4 minutes then stir the entire contents of the skillet into the crock pot along with 3/4 of the drained bacon, reserving some to garnish once the baked beans are cooked.
Cook the beans on low for 10-12 hours or until the beans are soft and cooked through.
To serve: lower the heat to the warm setting (the beans will thicken as they slightly cool) and garnish with reserved bacon and freshly chopped cilantro.