Pick over beans, removing any pebbles, and any broken or discolored beans. Cover with plenty of cold water and let soak at room temperature over night.
Drain beans and add to a large pot with baking soda and enough water to cover by 2". Bring to a boil, reduce heat and simmer 10 minutes.
Saute bacon in a large skillet until quite crispy. Drain with slotted spoon and transfer to crockpot. Add onion, garlic and bell peppers to bacon fat remaining in skillet and saute until onion is translucent and vegetables are soft; add to crockpot. Drain beans well and add to crockpot with bay leaves and ham hocks. Stir together remaining ingredients and add to pot. Add enough water to cover the beans (about 2-3 cups, depending on your pot).
Cover and cook on low 8 to 10 hours. Add additional water if needed, but avoid making the sauce too thin. Serve hot. Be sure to remove and discard bay leaves and ham bones before serving.