Place the dried 1 lb 干海军豆 筛选并冲洗 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 干海军豆 筛选并冲洗 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 干海军豆 筛选并冲洗 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 yellow 洋葱 细切 to the 6 oz 厚切培根 切成1英寸块 drippings in the Dutch Oven. Cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced 4 cloves 大蒜 切碎 and cook for 1 more minute until fragrant.

In a Mixing Bowl or large Measuring Cups, whisk together the ½ cup 番茄酱, 3 tbsp 糖蜜 未硫化, 2 tbsp 红糖 压实, 1 tbsp 苹果醋, 1 tbsp 黄芥末, 1 tsp 伍斯特沙司, 1 tsp 烟熏辣椒粉, ½ tsp 干芥末粉, 1 tsp 粗盐 另外适量, 1 tsp 粗盐 另外适量, and 3 cups of 3 cups 水 另外用于浸泡和煮沸 until well combined.

Add the drained parboiled 1 lb 干海军豆 筛选并冲洗 and the reserved 6 oz 厚切培根 切成1英寸块 back into the Dutch Oven with the 1 yellow 洋葱 细切 and 4 cloves 大蒜 切碎. Pour the sauce mixture over the top and stir gently to combine everything. The liquid should just barely cover the 1 lb 干海军豆 筛选并冲洗 — add a splash more 3 cups 水 另外用于浸泡和煮沸 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 干海军豆 筛选并冲洗 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 干海军豆 筛选并冲洗 gently and continue baking uncovered for another 30–60 minutes, until the sauce has thickened to a glossy, rich consistency and the 1 lb 干海军豆 筛选并冲洗 are completely tender and deeply flavored.