Place the beans in a bowl. Add enough water to cover and soak overnight. The next day, drain the beans. Combine the beans, tomatoes, lemon-lime soda, 1/4 cup water, bacon, salt and pepper in a 4-quart Dutch oven. Cook, over high heat, until the mixture comes to a boil. Reduce the heat to low, cover, and simmer for 1 hour. Stir in the remaining ingredients, cover, and simmer for an additional 1 hour. Pour the hot bean mixture into a 3-quart casserole, cover, and bake in a preheated 250 Degree F. oven for 4 hours. Uncover, and bake an additional 30 minutes or until the beans are tender.