• Soak your dried navy beans covered in water; let them soak for at least 6 hours or overnight, or follow package instructions for soaking.
• Drain and rinse soaked beans thoroughly in a colander.

For Slow Cooker/Crockpot:

• Add your beans, bacon, carrot, bell peppers and onion into the crockpot.
• Add in crushed tomatoes, maple syrup, mustard and vinegar. Give it all a good stir.
• Add in chili powder, sea salt, pepper and bay leaves.
• Pour in water and stir well.
• Cover with lid and cook on LOW for 10-12 hours, or HIGH for 5-6 hours.

For Stove-Top:

• Heat a heavy Dutch oven over medium-high heat.
• Add all your ingredients to the pot, and stir well.
• Cover and bring mixture to a boil, once the mixture starts to bubble immediately reduce the heat and allow to simmer on low until thickened and beans are very tender, for about 1 hour.

For Instant Pot :

• Add all your ingredients to the pot, and stir well.
• Place lid on the pressure cooker and be sure the vent knob is sealed. Cook on high pressure for 20 minutes.
• Once cook time has elapsed, let the pressure release naturally for at least 15 minutes.

To Serve:

• Once finished cooking, discard the bay leaves.
• Taste and adjust sea salt and pepper according to your preference.
• Serve your baked beans warm.
• These baked beans stay well refrigerated for 3 days, or frozen for up to 2 months in sealed containers.