Drain soaked beans, then place in stockpot and cover with water to about 1" above beans. Bring to a boil then simmer for 1 hour, adding water if necessary. Drain beans.

Cook Smithfield bacon in a pan until crisp. Remove bacon from pan, leaving rendered fat in pan. Crumble bacon after it cools.

Add onions and bell peppers and cook for 3-4 minutes or until softened but not translucent. Add garlic and cook for 1 minute, then remove from heat.

Preheat oven to 350 degrees. In a large baking dish add beans, onion/pepper/garlic mix from skillet and remaining ingredients. Mix well.

Bake for 1-1/2 hours or until beans are tender and liquids have thickened around beans. Serve!