In a large bowl place the dried beans (sort out any dirt or rocks). Add enough water to cover the beans by 2 inches. Add in 1 Tbsp of salt. Let the beans soak overnight for at least 8 hours. The beans will expand so make sure you have enough water and a big enough bowl.
After the beans have soaked, pour the beans into a colander and rinse off the beans. Place the rinsed beans into the slow cooker. Add in 4 cups of water.
Cover the slow cooker and cook on LOW for 6-8 hours, or until beans are to the desired tenderness. Drain off any extra water.
Add in 2 cans of tomato sauce, Dijon mustard, molasses, 1/2 tsp salt and pepper to taste. Gently stir. Add in the bacon and gently stir.
Serve immediately or turn the slow cooker to warm and serve at your leisure. The beans will stay good on warm for up to 3 hours.