Step 1

Prepare the Beans:If using dried navy beans, rinse them thoroughly and soak them overnight in a large bowl of water. The next day, drain and rinse the beans again, then cook them in a pot of fresh water until tender (about 1 to 1.5 hours). Drain and set aside.If using canned beans, drain and rinse them.

Step 2

Cook the Bacon:In a large saucepan or skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and place it on a paper towel to drain. Discard excess bacon fat, leaving about 1 tablespoon in the pan.

Step 3

Sauté the Vegetables:Add the finely chopped onion to the same pan with the remaining bacon fat. Cook until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.

Step 4

Combine Ingredients:In a large mixing bowl, combine the cooked beans, sautéed onion and garlic, cooked bacon, tomato sauce, molasses, brown sugar, Dijon mustard, Worcestershire sauce, salt, black pepper, paprika, and bay leaves. Stir until well mixed.

Step 5

Transfer to Baking Dish:Pour the bean mixture into an oven-safe baking dish. Add 2 cups of water or broth to the dish and stir to combine.

Step 6

Bake:Preheat your oven to 300°F (150°C). Cover the baking dish with aluminum foil or a lid and bake for 1 to 1.5 hours, or until the beans are tender and the sauce has thickened. Remove the foil or lid during the last 30 minutes of baking to allow the top to caramelize.

Step 7

Serve:Remove the bay leaves before serving. Enjoy the baked beans hot, as a side dish or main course.