To soak beans overnight: place beans in a large saucepan or Dutch oven. Add enough cold water to cover beans. Cover the saucepan or Dutch oven, let stand at room temperature at least 8 hours or overnight. Drain and thoroughly rinse beans.
In same Dutch oven, combine soaked beans, 10 cups water and baking soda. Bring to a boil, reduce heat and simmer for 1 hour. Drain beans, reserving 2 to 3 cups bean liquid.
Preheat oven to 300° F
In a large casserole dish or bean pot, combine cooked beans, onion and bacon.
Stir in maple syrup, ketchup, barbecue sauce, vinegar, salt, pepper, mustard, ginger, liquid smoke and crushed pineapple. Stir in 1 cup reserved bean liquid.
Bake, covered for 2 to 4 hours or until desired consistency.
Stir beans occasionally and add more reserved bean liquid if needed.