In a large pot, add beans to 8 cups of water. Bring to a boil, then remove from heat and let sit for one hour. Drain beans and set aside. Cook the bacon crisp in the pot, then remove and coarsely chop the bacon. Add onions and celery to the bacon grease in the pot and sauté until soft; do not drain. Add chicken bouillon, 4 cups water, 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.