Place the dried beans in a food storage container. Cover with water, snap the lid in place, and soak overnight in the fridge.
The next day preheat your oven to 250 degrees F. Place a large oven-safe pot over medium heat.
Add the chopped bacon, onion, and jalapenos to the pot. Cook for about 5 minutes until the onions are soft.
Stir in the brown sugar, tomato paste, and molasses. (Spray the measuring cup with cooking spray before pouring the molasses to help get it out easily.)
Drain the beans, keeping the liquid reserved in a measuring cup. Add the beans to the pot.
Add enough vegetable broth to bean liquid to total 4 cups and then pour the broth mixture into the pot. Raise heat to high and bring to a boil.
Add the salt, pepper, and cayenne to the pot. Stir and then cover with the lid.
Place in the oven for 6-8 hours until the beans are soft. Stir and serve warm.