Combine beans and water in slow-cooker.
Cover and cook on low heat for 7 hours or until tender.
Drain; refrigerate in pot.
(can be cooked up to 3 days in advance.
) Stir together molasses, coffee, sugar, vinegar, mustard, salt and pepper in a small bowl.
Stir into beans in pot.
Add onion and ham hock, pushing down into the beans.
Cook, covered, on low heat for 7 hours, or on high for 5 1/2 hours, or until beans are flavored through.
CONVENTIONAL COOKING: Soak beans overnight.
Drain and cook until very tender, according to package directions.
Place in 13 x 9 x 2 inch baking dish.
Place onion and ham hock in dish.
Combine molasses, sugar, vinegar, mustard, salt and pepper in small bowl.
Increase coffee to 1 1/2 cups; add to molasses mixture.
Stir into beans.
Cover with aluminum foil.
Bake in preheated 325 degree oven for 3 hours, stirring every hour, or until beans are tender and flavored through, adding more water if beans become to dry.
Nutrient Value Per Serving: 318 claories, 14 g protein, 2 g fat, 63 g carbohydrate, 441 mg sodium, 7 mg cholesterol.
Exchanges: 2 starch/bread, 1 1/4 meat, 2 fruit, 1/5 vegetable, 1/5 fat.
From the Sept 19, '95 issue Family Circle Formatted for MM by Pegg Seevers 11/12/95