Put the beans, smoked ham hocks and ham bone in a large pot, cover with water, and boil for 30 minutes, maintaining the water level throughout boiling process.
While the beans and bones are boiling, dice the onions, red pepper and leftover ham.
Saute in olive oil on medium high heat with the red pepper flakes until the ham is browned. Remove this from the heat until the beans are done.
After about 30 minutes, remove the ham hocks and ham bone, and set them aside.
Strain the beans, preserving the stock by straining over another container. This is important. You need some of that stock (but not all of it).
Put the two ham hocks into a large slow cooker. Freeze the ham bone for later use.
Combine all of the cooked ingredients into the large slow cooker except for the ham and bean stock.
Add the lemon juice and molasses at this point.
Use only enough of the ham and bean stock to top off the ham hocks.
Turn the slow cooker on for about 4 hours. Trust me. It's worth all the TLC in the prep and all the patience for that slow cooked effect! It's incredible! I would recommend serving it with frybread. OMG, SO GOOD.