Start by preheating your oven to 300°F (150°C). Drain and rinse the canned navy beans under cold water. This step removes excess sodium and ensures your baked beans aren’t too salty. In a large bowl, combine the beans with bay leaves. Set aside while you prepare the rest of the ingredients.

In a skillet over medium heat, add the thick-cut bacon. Cook until crispy, about 5-7 minutes. Remove from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into pieces and keep it nearby.

In the same skillet with the bacon fat, add diced onions and sauté for about 5 minutes until they become translucent. Next, add minced garlic and cook for another 1-2 minutes until fragrant. This step maximizes the flavors in your dish.

In a large pot or bean pot, combine your sautéed onions and garlic with the beans. Mix in the browned bacon, mustard, molasses, black pepper, brown sugar, kosher salt, Worcestershire sauce, fire-roasted tomatoes, smoked paprika, hot sauce (if using), ketchup, and apple cider vinegar. Stir well to ensure all ingredients are integrated.

Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for about 2 to 2.5 hours. Stir every 30 minutes, adding water if the mixture becomes too thick. You want the beans to be tender and the sauce to be thick and bubbling.

After 2 to 2.5 hours, remove the lid and check the consistency. If it’s too watery for your taste, uncover and bake for an additional 20–30 minutes. Taste and adjust seasoning if necessary. For a special touch, garnish with additional bacon pieces before serving.