Step 1

Using colander or sieve, rinse baked beans. Discard any that are discoloured.

Step 2

In a large heavy bottomed Dutch oven or pot, cover beans with 9 cups of water.

Step 3

Bring to boil over medium-high heat; reduce heat to medium and boil gently for 3 minutes.

Step 4

Remove from heat; cover and let stand for 1 hour, then drain.

Step 5

Return beans to pot with 12 cups of water.

Step 6

Bring to boil over medium-high heat. Reduce heat to medium and simmer, covered for 45 minutes (beans should be tender)

Step 7

Remove 2 cups of the cooking liquid and set aside.

Step 8

Drain beans.

Step 9

Slice bacon into six pieces and cook over medium-high heat in frying pan. Do not cook until its crispy. This is simply rendering the fat from the bacon.

Step 10

In a dutch oven or 16-cup casserole dish, combine beans, 2 cups of reserved cooking liquid, tomatoes, bacon, onions, ketchup, molasses, sugar, dry mustard and salt and pepper.

Step 11

Bake, covered in a 300°F oven for 2 and a 1/2 hours.

Step 12

Uncover and bake for another 1 and 1/2 hours or until desired thickness of sauce is reached.