Rinse the dried navy beans under cold water and soak them overnight in a large bowl filled with water.

Drain and rinse the soaked beans before cooking.

In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy, about 8-10 minutes. Remove excess fat if necessary.

Add the chopped onion to the pot and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the drained beans to the pot, along with ketchup, brown sugar, apple cider vinegar, mustard powder, smoked paprika, and black pepper. Mix well.

Pour in 2 cups of water or chicken broth, stir to combine.

Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour or until the beans are tender, stirring occasionally.

Check the beans for doneness; if necessary, add additional liquid during cooking. Once tender, remove from heat and let sit for 5 minutes to slightly thicken.

Serve warm, garnished with cooked bacon if desired.