Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover; let soak for 1 hour. Drain water.
Cover with water. Bring beans to a boil; add more water if necessary to keep beans covered. Turn down heat, simmer 1-1/2 hours or until tender, but not mushy. Drain beans. Reserve liquid and beans for use in Step 4.
Cook bacon. Drain excess fat. Fry bacon until bacon is slightly crisp. DO NOT OVERCOOK. Drain thoroughly. Finely chop.
Take reserved bean liquid and combine with salt, mustard, brown sugar, vinegar, molasses and chopped bacon. Add to beans; mix well.
Lightly spray pans with non-stick cooking spray. Pour bean mixture into lightly sprayed 9 x 13 x 2 pan: cover. Using a convection oven, bake at 325 F., 1 hour to 1 hour 15 minutes, or until sauce is just below surface of beans. Uncover; stir; bake additional 15 minutes or until set.