Place the dried 1 lb frijoles de navy secos seleccionados y enjuagados in a large Mixing Bowl and cover with at least 3 inches of cold water. Soak for 8–12 hours (or overnight) at room temperature. Drain and rinse thoroughly in a Colander.

Transfer the soaked 1 lb frijoles de navy secos seleccionados y enjuagados to a large Pot and cover with fresh cold water by 2 inches. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 45–60 minutes, until the 1 lb frijoles de navy secos seleccionados y enjuagados are just tender but still hold their shape — they should not be mushy. Drain and set aside.

Preheat your Oven to 325°F.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Add the diced 1 cebolla amarilla picada finamente to the 6 oz tocino de corte grueso cortado en piezas de 1 pulgada drippings in the Dutch Oven. Cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced 4 cloves ajo picado and cook for 1 more minute until fragrant.

In a Mixing Bowl or large Measuring Cups, whisk together the ½ cup ketchup, 3 tbsp melaza sin sulfatos, 2 tbsp azúcar morena compactada, 1 tbsp vinagre de sidra de manzana, 1 tbsp mostaza amarilla, 1 tsp salsa Worcestershire, 1 tsp pimentón ahumado, ½ tsp polvo de mostaza seca, 1 tsp sal kosher más al gusto, 1 tsp sal kosher más al gusto, and 3 cups of 3 cups agua más para remojar y hervir until well combined.

Add the drained parboiled 1 lb frijoles de navy secos seleccionados y enjuagados and the reserved 6 oz tocino de corte grueso cortado en piezas de 1 pulgada back into the Dutch Oven with the 1 cebolla amarilla picada finamente and 4 cloves ajo picado. Pour the sauce mixture over the top and stir gently to combine everything. The liquid should just barely cover the 1 lb frijoles de navy secos seleccionados y enjuagados — add a splash more 3 cups agua más para remojar y hervir if needed.

Bring the mixture to a gentle simmer on the stovetop, then cover the Dutch Oven with its lid and transfer to the preheated Oven. Bake for 3 hours, checking every hour. If the liquid looks low (1 lb frijoles de navy secos seleccionados y enjuagados peeking out and looking dry), stir in an additional 1/4 to ½ cup of hot water.

After 3 hours, remove the lid. Stir the 1 lb frijoles de navy secos seleccionados y enjuagados gently and continue baking uncovered for another 30–60 minutes, until the sauce has thickened to a glossy, rich consistency and the 1 lb frijoles de navy secos seleccionados y enjuagados are completely tender and deeply flavored.