Add the navy beans to a large container and cover them with water by about 4 inches. Set aside overnight.

Preheat the oven to 325°.

Drain the beans, rinse them, and set them aside.

In a medium to large size cassoulet pot or Dutch oven, add in the bacon and cook over medium heat until crispy, about 6-8 minutes.

Set the crispy bacon lardons aside and then add in the onions. Turn the heat down to low and cook until well browned about 30-40 minutes. Stir occasionally.

Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat. Stir occasionally.

Add in the remaining ingredients, rinsed beans, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, ¾ of the cooked bacon, hot sauce, beef stock, salt, and pepper, and mix until completely combined.

Cover with a lid and bake in the oven at 325° for 3 to 3 ½ hours or until the beans are tender and the mixture is thick. You may need to add ½ to 1 cup more of beef stock at the 90-minute cooking mark. All dry beans seem to cook differently, so don’t be surprised if this takes up to 3 hours more of cooking. If you find this is the case, add ½ to 1 cup of beef stock every 90 minutes. The beans should be tender but also hold shape.

Garnish with additional crispy bacon and optional chopped parsley or sliced chives.