Rinse the soaked navy beans under cold water using a colander. This removes any impurities and excess starch.

Place the rinsed beans in a large pot and cover with fresh water. Bring to a boil over high heat.

Once boiling, reduce the heat to low and simmer for about 30 minutes, or until the beans are tender but not mushy. Drain and set aside.

In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent. This step builds the flavor base.

Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Stir in the ketchup, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, salt, and black pepper. Mix well to combine.

Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for 5 minutes to meld the flavors.

Preheat your oven to 300°F (150°C). This low temperature allows the beans to cook slowly and absorb the flavors.

In an oven-safe baking dish, combine the cooked beans with the sauce. Stir well to ensure the beans are evenly coated.

Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.

After 1 hour, remove the foil and bake for an additional 30 minutes. This allows the top to caramelize slightly and develop a rich flavor.

Once baked, remove from the oven and let cool for a few minutes. If desired, stir in the chopped bacon for a non-vegetarian option.

Garnish with fresh parsley before serving. Enjoy your baked beans warm as a side dish or a hearty main!