Southern Slow-Baked Barbecue Beans

Rinse the navy beans and pick out any debris. Place them in a large mixing bowl, cover with at least 10 centimeters of cold water, and soak overnight at room temperature for 8 to 12 hours. Drain and rinse thoroughly before cooking.

Transfer the soaked beans to a large pot, cover completely with fresh water, and bring to a rapid boil. Reduce the heat and simmer gently for 45 minutes until the beans are tender but not falling apart. Drain the beans and set them aside.

Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit).

In a heavy oven-safe Dutch oven, cook the diced bacon over medium heat until the fat has rendered and the edges become crispy, which should take about 8 to 10 minutes.

Add the finely diced onion to the rendered bacon fat. Sauté for 5 minutes until translucent and softened. Add the minced garlic and cook for 1 additional minute until fragrant.

Stir the molasses, dark brown sugar, apple cider vinegar, tomato paste, Dijon mustard, smoked paprika, black pepper, and a small pinch of salt into the bacon and onion mixture. Whisk well to combine the flavors.

Add the parboiled beans to the Dutch oven and pour in the chicken broth. Stir thoroughly to ensure the beans are evenly distributed and completely submerged in the liquid.

Cover the Dutch oven with a tight-fitting lid and bake in the preheated oven at 150 degrees Celsius (300 degrees Fahrenheit) for 3 hours. Check occasionally to ensure the beans are not drying out; add a splash of hot water or broth if the liquid level drops below the beans.

Remove the lid and bake for a final 45 to 60 minutes. This allows the sauce to reduce, thicken, and develop a dark, caramelized top layer. Remove from the oven and let the beans rest for 15 minutes before serving so the sauce can settle and cling to the beans.