Soak 2 cups of beans and 2 tbsp plain yogurt in water overnight.
Drain the water. Put the beans in a stock pot, add 2 ham hocks (or a meaty ham bone), 2 bay leaves, salt and a few peppercorns. Cover with fresh water and simmer until the beans are soft.
Divide the beans and their liquid between two oven-proof pots with lids. Remove the meat from the ham hocks and divide evenly between the two pots. Into each, stir in a few chopped tomatoes (fresh, canned or frozen), a couple spoonfuls of tomato paste, 1/4 cup brown sugar and 1/2 cup of molasses.
Cover and bake for two hours or more at 300F. Add water if the beans soak up the liquid. Remove the lids and broil until the top of the beans is nice and brown.