Soak and boil the beans

• Soak the navy beans in plenty of water overnight.
• Drain, cover with fresh water and boil for 30 minutes, then drain.

Fry the onions, garlic and pancetta

• Drizzle olive oil into a pan and add the chopped garlic.
• Add the chopped onions and the diced pancetta.
• Fry until everything is softened and the pancetta has released its juices.

Load the slow cooker

• Transfer the beans and the pancetta mixture with all its juices into the slow cooker.
• Add the water, apple cider vinegar, molasses, ground mustard, barbecue sauce, Worcestershire sauce, brown sugar and ketchup.
• Stir well so the sweet and savoury flavours are evenly mixed.

Cook low and slow

• Cover and cook on high for 3 hours, or on low for 5 to 6 hours, until thick and glossy.

Serve

• Stir and serve hot, on its own or as a side.