Prepare the Beans

1. Rinse the beans and pick them over. Discard any malformed beans or pebbles.
2. Soak the beans overnight following the package directions or do a “quick soak” if it’s an option.
3. Drain the soaked beans and transfer them to a Dutch oven or large oven-safe saucepan. Add enough water to cover the beans. Bring the water to a boil. Reduce the heat, cover the pan, and simmer for 45 minutes or until the beans are tender. Drain the beans and place them back in the pan.

Prepare and Combine the Remaining Ingredients

1. Arrange the bacon in a large skillet over medium heat and cook for 6 to 8 minutes or until browned. Remove the bacon to paper towels to drain.
2. Add the onion and continue cooking until softened and translucent. Transfer the cooked onion and bacon to the pot with the beans. Add the tomato sauce, tomatoes, brown sugar, salt, mustard, Worcestershire sauce, and water or broth. Stir gently until combined. If the pot is not oven-safe, turn everything into a baking dish.

Bake

1. Heat the oven to 350 F (180 C).
2. Cover the pot and bake for 30 minutes. Remove the cover and bake for 20 minutes longer or until the liquids have reduced.