Soak beans overnight in a bowl of cold water. Drain the beans. Put the beans into a large pot and cover with fresh water. Bring to a boil then lower the heat and simmer until tender, approximately 1 - 2 hours. Drain and reserve the liquid.
Preheat oven to 325 degrees. Stir the drained beans, bacon, onion and garlic in a 2 quart bean pot or casserole dish. In a small saucepan, combine salt, pepper, mustard, tomato, tomato paste, worcestershire sauce, molasses and brown sugar. Bring to a boil and then pour it over the beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 2 - 3 hours or until the beans are tender. Remove the lid halfway through cooking adding more liquid if necessary to prevent the beans from becoming too dry. Serve with cornbread.