Start by soaking the dried navy beans. It’s best to do this overnight. Cover the beans with cold water, ensuring there’s enough liquid as they will expand. If you're short on time, a quick soak method works too—boil the beans for two minutes, then let them sit for an hour.

In a large pot, cook the chopped bacon over medium heat. Allow it to crisp up, releasing its smoky goodness into the pot. This step is vital. The rendered fat will be the base for our flavorful dish. Once crispy, remove the bacon and set it aside, leaving the grease in the pot.

In the same pot, add the chopped onion. Sauté it until golden and soft, about 5 minutes. The onions will soak up that bacon flavor, adding richness to the dish.

Add the drained beans to the pot along with the bacon, tomato paste, apple juice, vinegar, brown sugar, and maple syrup. Stir everything together until well combined. Don't forget to pour in the reserved bean cooking liquid. This will create that delightful sauce we all crave.

Transfer your mixture into a baking dish or leave it in the pot (if oven-safe). Cover it with foil and bake at 300°F for about 2 to 3 hours. Check occasionally; if it looks getting too dry, add a splash of water or broth.

As the beans bake, take a moment to savor the enticing smells filling your kitchen. Once they’re done, remove from the oven, give them a good stir, and let them cool slightly before serving.