Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

In a large skillet over medium heat, cook the chopped bacon until it becomes crispy and the fat has rendered, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the skillet.

Add the diced onion to the skillet with the reserved bacon grease and sauté over medium heat until softened and translucent, about 5 minutes.

In a large mixing bowl, whisk together the dark molasses, brown sugar, ketchup, apple cider vinegar, Dijon mustard, garlic powder, black pepper, and chicken broth until smooth.

Gently fold the rinsed navy beans, sautéed onions, and cooked bacon into the molasses mixture until the beans are evenly coated.

Pour the bean mixture into the prepared baking dish, spreading it out into an even, flat layer.

Bake uncovered for 75 to 90 minutes, or until the sauce is thick, syrupy, and bubbling vigorously at the edges.

Let the beans cool for 10 to 15 minutes before serving to allow the sauce to thicken further. Serve alongside grilled meats, cornbread, or hearty sausages for a classic comfort meal.