Preparation / Directions:
Rinse beans. In large Dutch oven or large pan, cover beans with 3 times their volume of water. Bring to boil. Boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain, discarding liquid. Return soaked beans to pot along with 3 times their volume of fresh water. Bring to a boil, reduce heat and simmer, covered for 30 to 45 minutes or until tender. Drain, reserving 2 cups of cooking liquid. Meanwhile, dice bacon; set aside. In bowl, and using potato masher, mash tomatoes in their juices. In bean pot or 16 cup casserole, combine beans, reserved cooking liquid, bacon, tomatoes, onions, ketchup, molasses, sugar, mustard, salt and pepper. Bake, covered, in 300* oven for 2 1/2 hours longer. Uncover and bake to 1 to 1 1/2 hours longer or until sauce is thickened and coats beans well. Makes about 10 cups, or 6 to 8 servings.