1 lb Dried Navy Beans

-- Water 28 oz Tomatoes -- Cut Up, 1 Can

12 oz Lemon-Lime Soda Pop -- 1 Can

1/4 c -- Water

6 sl Bacon -- Cut Into 1-Inch

Pieces 1 t Salt

1/2 ts Pepper

8 oz Tomato Sauce -- 1 Can

3/4 c Onion -- Chopped

3/4 c Celery -- Chopped

1/2 c Green Pepper -- Chopped

1/2 c Molasses

1/2 c Ketchup

1/3 c Brown Sugar -- Packed

1 tb Prepared Mustard

1 tb Worcester Sauce

2 ts Cider Vinegar

Place the beans in a bowl. Add enough water to cover and soak overnight. The next day, drain the beans. Combine the beans, tomatoes, lemon-lime soda, 1/4 cup water, bacon, salt and pepper in a 4-quart Dutch oven. Cook, over high heat, until the mixture comes to a boil. Reduce the heat to low, cover, and simmer for 1 hour. Stir in the remaining ingredients, cover, and simmer for an additional 1 hour. Pour the hot bean mixture into a 3-quart casserole, cover, and bake in a preheated 250 Degree F. oven for 4 hours. Uncover, and bake an additional 30 minutes or until the beans are tender.