Sort through dried beans to remove any debris. Rinse thoroughly, then place in a large bowl and cover with cold water by 2 inches. Soak overnight (or at least 8 hours).

When ready to cook, drain and rinse the soaked beans. Set aside.

In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until it begins to crisp and render fat, about 5-7 minutes.

Add the chopped onion and bell pepper to the bacon. Cook until vegetables soften, about 5 minutes.

Add the minced garlic and cook for another 30 seconds until fragrant.

Stir in the molasses, brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, black pepper, cayenne pepper, and salt.

Add the drained beans and pour in the chicken broth or water. Stir to combine all ingredients thoroughly.

Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for about 1 hour.

Remove lid and continue to simmer for another 1-2 hours, stirring occasionally, until beans are tender and the sauce has thickened to desired consistency. Add more liquid if needed during cooking.

Taste and adjust seasonings as needed, adding more salt, sugar, or spices according to your preference.

Let the beans rest for 15 minutes before serving to allow flavors to settle.