Prepare the Beans

1. Soak the Beans Overnight: Place rinsed navy beans in a large bowl and cover them with about 2-3 inches of cold water. Let them soak overnight, or for at least 8 hours. This method helps to soften the beans and reduce cooking time.
   • Quick Soak Method: If you’re short on time, place the beans in a large pot, cover with water, and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. This method mimics the overnight soak, helping to soften the beans more quickly.
2. Cook the Beans: After soaking, drain and rinse the beans. Then place them in a large pot with 6 cups of fresh water (about 2 inches above the beans), and bring to a boil. Lower the heat and simmer until beans are tender (about 45-60 minutes). The exact time can vary based on the age and type of bean, so it’s important to check them periodically. They should be soft enough to bite into easily but still hold their shape for the baking process. Skim off any foam that rises to the surface. This foam can contain impurities and excess starches that can affect the texture and clarity of your sauce.
3. Drain Well: Once the beans are tender, drain them and proceed with your recipe. Remember, the beans will continue to cook in the tomato sauce, absorbing the flavors and further softening.

Create the Sauce Base

1. Sauté Onions and Garlic: Heat olive oil in a skillet over medium heat. Add chopped onions and garlic, sautéing until they are soft and golden.

Combine Ingredients and Bake

1. Mix the Ingredients: Preheat your oven to 325°F (165°C). In an oven-safe dish, combine the cooked beans, sautéed onion and garlic, tomato sauce, molasses, brown sugar, Worcestershire sauce, mustard powder, and season with salt and pepper to taste.
2. Bake: Cover the dish with a lid or aluminum foil and bake for about 2-2.5 hours. Stir occasionally, adding a little water if the sauce becomes too thick.