Start with the dried navy beans. Rinse them under cold water, checking for any debris or bad beans. Soaking is crucial. You can do a quick soak by boiling them for about 2 minutes and then letting them sit for an hour in the same water, or soak them overnight for the best results.

Drain and rinse the soaked beans. Toss them into a large pot and cover them with fresh water. You're looking to cover the beans by about 2 inches. Bring the pot to a boil. Then, reduce the heat and let them simmer gently for 45 minutes to 1 hour, until they're tender.

In another pan, sauté the chopped onion on medium heat until it’s softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute. This mix will be the flavor foundation for the beans.

Once the beans are tender, drain them and transfer them to a baking dish. You’ll want to fold in the sautéed onions and garlic, followed by the salt pork or your chosen meat.

Now, it’s time for the molasses, brown sugar, mustard, smoked paprika, black pepper, and fine sea salt. Mix everything well. This is where you can taste and adjust the seasonings.

Preheat your oven to 300°F (150°C). Pour enough water over the bean mixture to cover the beans. Cover the baking dish tightly with aluminum foil. Bake for about 4 to 5 hours, stirring occasionally if you can. The beans should absorb liquid and become tender.

When the cooking time is up, check the beans. If they're too thick, add a bit more water. If they’re too thin, let them bake uncovered for the last 30 minutes.