In a large pot, add beans and 8 cups of water. Bring to a boil, then remove from heat and let sit for one hour. Drain beans and set aside. In the same large pot, cook the bacon until crispy; remove and coarsely chop the bacon, and set it aside. Add onions and celery to the bacon grease in the pot and sauté until soft. Add chicken bouillon, 4 cups of water, drained beans, bay leaves, pepper, cloves, bacon and the can of tomatoes with juice. Simmer for 2 hours until thickened slightly and beans are tender. Remove bay leaves before serving. Serves 6.