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Sort through beans to remove any debris.
Rinse beans and place in a large bowl.
Cover with cold water by a few inches and soak 8 hours or overnight.
Drain beans, place in a large pot, and cover again with a few inches of water.
Bring to a boil, lower heat and simmer until tender but not mushy, 1 to 1 1/2 hours.
Preheat oven to 350°F.
In a large bowl, whisk together molasses, Worcestershire, mustard, tomato paste and vinegar.
Add tomatoes, onion, bell pepper, garlic and beans and toss to coat.
Spoon into a 2-quart baking dish.
Bake until bubbling and vegetables are very tender, about 1 1/4 hours.