Spicy Baked Beans with Bacon

0 The night before: Fill a large bowl with water. Sort through the beans and remove any broken ones. Place the beans in the water, and soak overnight. Cover with a kitchen towel, and leave on the countertop.
1 The day of: Drain the beans in a colander.
2 Place the beans in a Dutch oven. Cover the beans with 6-8 cups water. Season with salt.
3 Cover and cook over medium-high heat until the beans are tender, then drain and set aside. This took about 1.5 hours for me in a smaller Dutch oven. Keep an eye on the beans as they cook, as the water can all boil away and the beans can burn.
4 In a Dutch oven, cook the bacon until crispy, then remove. (Chop for later.)
5 Leave the bacon drippings in the pan and warm it over medium-high heat.
6 Add the onions and garlic to the drippings, cooking until soft. This should take 4-6 minutes, depending on your stovetop.
7 Pour in the Bloody Mary Mix, barbecue sauce, honey, Sriracha sauce, mustard and Worcestershire sauce, stirring and bringing to a boil.
8 Lower the heat, and add the beans, stirring until incorporated.
9 Sprinkle the chopped bacon on top of the beans.
10 Preheat the oven to 350°F.
11 Cover the Dutch oven with its lid, and transfer it into the preheated oven. (You can also do this with a casserole dish with a lid if you do not have a Dutch oven.)
12 Bake the beans for 45 minutes covered, then remove the cover for an additional 30-45 minutes or until the sauce is sticky and delicious.
13 Serve warm!