One Day Before: Add the dried navy beans to a bowl and cover them with water by about 1 inch. Allow them to soak at room temperature for at least 4 hours, or preferably overnight.
1 ¼ cups (½ pound) navy beans
Preheat the oven to 300°F. Place the soaked beans in a large pot and cover completely with water. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until the beans are tender. Drain in a colander and set aside.
While the beans are cooking, sauté the diced bacon over medium heat until browned and crispy. Add the diced onion and minced garlic and cook until the onion is softened and caramelized, about 5-7 minutes. Remove from heat and drain any excess bacon fat, if necessary.
2 slices thick-cut bacon, 1 large yellow onion, 2 cloves garlic
Whisk together the water, tomato paste, sweeteners, vinegar, and seasonings in a 2-quart baking dish. Add the cooked bacon, onion, and garlic to the sauce and stir to combine.
1 cup water, 6-ounce can (heaping ½ cup) tomato paste, ½ cup honey, ¼ cup dark brown sugar, 2 tablespoons unsulphured molasses, 2 tablespoons apple cider vinegar, 2 teaspoons mustard powder, 1 teaspoon kosher salt, ½ teaspoon black pepper
Add the cooked navy beans to the casserole dish. Stir until the beans are well coated with the sauce. Cover the baking dish with a lid or aluminum foil. Bake covered for 2 hours. Then, remove the cover and bake for an additional 30 minutes or until the beans reach your desired consistency.