Sort beans and rinse in cold water. Place beans in a large bowl; add water to cover by 2 in. Cover and let stand overnight. Drain and rinse beans, discarding liquid. Transfer to a greased 5-qt. slow cooker.
In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 3 tablespoons drippings. Brown onions in drippings. Add tomatoes and garlic; cook 2 minutes longer. Stir into slow cooker with reserved bacon.
Combine the brown sugar, stock, coffee, chili sauce, tomato paste, molasses, vinegar, mustard, bay leaves and seasonings. Stir into slow cooker. Add ham hock. Cover and cook on low for 10-12 hours or until beans are tender.
Discard bay leaves. Skim fat. Set ham hock aside until cool enough to handle. Remove meat from bone; discard bone. Cut meat into small cubes; return to slow cooker. Heat through.