Cook the beans:

Soak for at least 8 hours or overnight:

   - 2 lbs dried navy beans

Rinse and cook the beans in fresh water on the stove top (2-3 hours, or until tender) or in the instant pot (10 minutes high pressure, 10 minutes natural release).

Make the sauce:

Chop:

   - 12 oz bacon

   - 2 onions

   - 8 garlic cloves

In the 5 quart pot, cook the bacon for 2-3 minutes, then add the onion and cook until the bacon is crispy and the onion is softened. If needed, add:

   - 1-2 Tbs bacon grease or oil

Add the garlic and cook for another minute.

Stir in:

   - 1 cup molasses

   - 2/3 cup brown sugar

   - 1/2 cup ketchup

   - 4 Tbs tomato paste

   - 2 Tbs Dijon mustard

   - 2 Tbs Worcestershire sauce

   - 2 tsp paprika

   - 2 tsp salt

   - 1 tsp pepper

   - 1/2 tsp cayenne pepper

   - up to 2 cups water or broth (a little at a time until desired consistency)

Simmer for 5-7 minutes until slightly thickened.

Combine sauce and beans and keep warm until serving.