**Ingredients:**
– 1 pound dried navy beans, soaked overnight and drained
– 6 strips of bacon, chopped
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1/3 cup molasses
– 1/3 cup brown sugar
– 1/4 cup apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon salt
– 1/2 teaspoon ground black pepper
– 4 cups water or enough to cover the beans
– 1 bay leaf
**Instructions:**
1. **Prepare the Beans:** Rinse the soaked navy beans under cold water and drain them thoroughly.
2. **Cook the Bacon and Onion:** In a skillet over medium heat, cook the chopped bacon until it begins to crisp, then add the chopped onion and minced garlic. Cook until the onions are translucent and the bacon is browned.
3. **Combine Ingredients in Slow Cooker:** Transfer the cooked bacon and onion mixture to the slow cooker. Add the soaked navy beans, molasses, brown sugar, apple cider vinegar, Dijon mustard, salt, black pepper, and bay leaf. Pour enough water over the ingredients to cover the beans.
4. **Cook Slow and Low:** Cover the slow cooker and cook the baked beans on low heat for 6-8 hours, or until the beans are tender and the flavors have melded together.
5. **Adjust Seasonings and Serve:** Before serving, taste the baked beans and adjust the seasonings as needed, adding more salt, pepper, or molasses to taste. Remove the bay leaf and discard it. Serve the baked beans hot, garnished with additional chopped bacon or fresh parsley if desired.