Instructions: Drain and rinse the beans. Transfer them to a crockpot.

Heat the oil in a non stick skillet over medium high heat. Saute the onions and bacon until the onions are softened and golden - about 5 minutes. Add the garlic, thyme and pepper flakes. Cook, stirring, for 1 minute more. Add the mixture to the beans.

Add the maple syrup, ketchup, Worcestershire sauce and mustard to the beans. Bury the ham hock in the beans. Add the boiling water and top with the bay leaves. Cover and cook until the beans are tender - about 4 1/2 hours on high or 11 hours on low.

Remove the bay leaves and bones. Season the beans with vinegar, Tabasco, salt and pepper.

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