Place the pre-soaked beans in the slow cooker. Ensure there’s enough room for expansion.
Add the chopped onion and minced garlic.
In a bowl, combine molasses, brown sugar, maple syrup, ketchup, dry mustard, smoked paprika, black pepper, and cayenne. Pour over the beans.
Top with the chopped bacon or ham hocks.
Add enough water to cover the beans. Adjust the quantity if necessary.
Cover and cook on low for 6-8 hours, until the beans are tender and the sauce thickens.
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When our grandparents were using this item, it was very common.