Step 1

Pour the dry navy beans into a large pot and cover them with cold water. Be sure to have a few inches of water covering the beans as they'll soak up quite a bit. Cover the beans and let them soak for 12 hours or overnight.

Step 2

Drain the beans. Cover them with fresh water, covering them with an extra 1-2 inches of water on top. Stir in the salt and the baking soda.

Step 3

Bring the pot of beans to a boil, then reduce the heat to low. Let them simmer, stirring occasionally, for one hour.

Step 4

Drain the beans, reserving the water for later.

Step 5

Preheat oven to 350℉.

Step 6

In a Dutch oven or large pot over medium-high heat, add the diced bacon.

Step 7

Cook for a few minutes then add the diced onion.

Step 8

Cook until the bacon is crisp and the onions are translucent.

Step 9

Stir in the brown sugar, ketchup, maple syrup, apple cider vinegar and 1 1/2 cups of the reserved liquid (you may need to add more later).

Step 10

Pour the bean mixture into a baking dish and cover tightly with foil. (Or simply cover the Dutch oven with a lid)

Step 11

Bake for 1 hour then give the beans a stir. If it's beginning to look dry, you can add a little more of the reserved bean water.

Step 12

Bake another 30 minutes, stir the beans and remove the foil.

Step 13

Bake for 30 more minutes (the beans will thicken).

Step 14

Stir and serve warm.