Place the dried 1 lb dried navy beans picked over and 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 dried navy beans picked over and 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 dried navy beans picked over and 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 yellow onion finely diced to the 6 oz thick-cut bacon cut into 1-inch pieces drippings in the Dutch oven. Cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced cloves garlic minced and cook for 1 more minute until fragrant.

In a mixing bowl or large measuring cups, whisk together the ½ cup ketchup, 3 tbsp molasses unsulfured, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tbsp yellow mustard, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, ½ tsp dry mustard powder, 1 tsp kosher salt, ½ tsp black pepper freshly ground, and 3 cups of water until well combined.

Add the drained parboiled 1 lb dried navy beans picked over and and the reserved 6 oz thick-cut bacon cut into 1-inch pieces back into the Dutch oven with the 1 yellow onion finely diced and 4 cloves garlic minced. Pour the sauce mixture over the top and stir gently to combine everything. The liquid should just barely cover the 1 lb dried navy beans picked over and — add a splash more 3 cups water 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 dried navy beans picked over and 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 dried navy beans picked over and gently and continue baking uncovered for another 30–60 minutes, until the sauce has thickened to a glossy, rich consistency and the 1 lb dried navy beans picked over and are completely tender and deeply flavored.