Step 1: Preheat your oven to 325°F (160°C).
Step 2: Rinse and drain the canned Great Northern beans thoroughly. Set aside.
Step 3: In a large oven-safe Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving the rendered fat in the pot. Crumble the bacon and set aside.
Step 4: Add the diced onion to the reserved bacon fat in the pot. Sauté over medium heat for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Step 5: Stir in the molasses, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and smoked paprika. Cook for 2-3 minutes, stirring constantly, allowing the sugars to dissolve and the flavors to meld.
Step 6: Add the drained beans to the pot, along with half of the cooked, crumbled bacon. Stir gently to combine everything. Pour in 1.5 cups of water or chicken broth, or enough to just cover the beans.
Step 7: Bring the mixture to a simmer, then remove from heat. Cover the Dutch oven tightly with its lid or aluminum foil.
Step 8: Transfer the covered Dutch oven to the preheated oven. Bake for 2.5 to 3 hours, stirring every 45-60 minutes, until the sauce has thickened to your desired consistency and the beans are tender. If the sauce becomes too thick during baking, you can add a little more water or broth.
Step 9: Once done, remove from the oven. Taste and adjust seasoning if necessary, adding more salt, pepper, or a dash of vinegar for brightness. Let the baked beans recipe rest for 10-15 minutes before serving to allow the flavors to deepen and the sauce to set. Garnish with the remaining crumbled bacon and fresh parsley, if desired.