According to this recipe, you can do it, but you're not gonna have time!
All-Day Vegan Baked Beans
3 cups dried white (navy or great northern) beans
1 large onion, peeled and diced small
1/3 cup blackstrap molasses
2 tablespoons barley malt syrup
2 tablespoons stone-ground mustard
plus (optional) 1 teaspoon dry powdered mustard
1 teaspoon salt
2 tablespoons apple cider vinegar
28 oz can of tomatoes, diced
Soak beans overnight in 9 cups water, refrigerated. Drain. Bring to a boil in 9 cups fresh water. Reduce heat to low, cover and cook until nearly tender, about 45 minutes. Drain beans, reserving two cups of liquid (I save it all and use the remainder as a soup base). Combine beans and other ingredients in a 4-quart covered casserole. Cover and bake at 250 degrees F for 6 to 9 hours. If you are home, occasionally check after a few hours, and add a little bean liquid if necessary. As the sauce develops, tinker with the seasoning if necessary. Leave uncovered for the last hour or so.