Soak beans in enough water to completely cover them for 8-12 hours. If you aren't able to use them immediately, seal them in a zip top bag and pop in the fridge for up to 4 days.
Pre-heat oven to 250 degrees F.
Cook bacon, onion, and jalapenos in a dutch oven over medium heat. Cook until the bacon fat has rendered and softens the onions, about 5-7 minutes.
Add in tomato paste, brown sugar and molasses. Stir to combine.
Add in drained, pre-soaked beans and 4 cups of chicken broth.
Bring to a boil and stir in cayenne, black pepper and salt.
Cover with lid and cook for 6-8 hours in the oven.