Soak beans overnight in cold water. Drain and reserve liquid. Arrange the beans in a crockpot by placing a portion of the beans in the bottom of dish, and layering them with finely diced garlic and onion.
Combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce, smoked paprika and brown sugar. Pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid and cook on high 10 hours or until beans are tender (can take a bit longer if beans are older). Add more liquid if necessary to prevent the beans from getting too dry.