Start by sorting through the dry navy beans. Rinse them under cool water and remove any debris. Once cleaned, soak the beans in water overnight. This step helps them cook evenly and shortens cooking time.

After soaking, drain the beans and place them in a large pot. Cover them with fresh water — about an inch above the beans.

Bring the water to a boil, then reduce the heat and let them simmer for about 1-1.5 hours until they're tender. Once cooked, reserve 1 1/2 cups of this cooking liquid.

In another large pan, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pan and set it aside, leaving the rendered fat. Add the chopped onion to the same pan. Sauté until they become soft and translucent.

In your large pot of beans, carefully combine the cooked beans, bacon, sautéed onions, brown sugar, ketchup, maple syrup, apple cider vinegar, Dijon mustard, salt, baking soda, and black pepper. Stir everything together until combined.

Preheat your oven to 325°F (160°C). Cover the pot and place it in your preheated oven. Bake for about 2-3 hours, stirring occasionally. The longer you bake, the deeper the flavors become.

Check your beans about halfway through cooking. If the mixture seems too thick, add a bit of reserved cooking liquid. If it appears too soupy, leave it uncovered for the remaining cooking time.

Once the beans are tender and the sauce has thickened, take them out of the oven. Let them sit for a few minutes before serving.

You can garnish them with fresh herbs or serve alongside your favorite dishes.