3 cups dried navy beans
2 cups water, boiling
Add beans and boiling water to a large pot and cover. Let sit overnight
Drain beans and add 6 cups water
Cook on medium-high heat for 60 minutes.
Drain navy beans a second time.
1 tablespoon Kosher salt
1 tablespoon molasses
1 tablespoon yellow mustard
1/2 cup brown sugar, packed
2 cups ketchup
1 tablespoon Worcestershire Sauce
2 pound thick-cut bacon, chopped
3 cups chicken broth
Add salt, molasses, mustard, brown sugar, ketchup, Worcestershire sauce, bacon, and chicken broth, and stir well.
Reduce heat to a simmer and cook for 60 minutes or until beans are tender.