I don’t have a recipe with quantities, but this is how I do it, comes out delicious. It’s a lot of time though, not something I do often. The day before, soak dry beans in water for a few hours. Then tip off that water and do it again, and leave overnight. The next day, drain off the water put into a pot with fresh water to cover, and cook for about an hour at a simmer. In your oven dish that you will use to bake them, mix together tomato passata, chopped onion, crushed garlic, good slurp of Worcestershire, salt, pepper and some brown sugar. Stir it up and have a taste, if it’s not salty/sweet enough etc adjust. Add some chunks of some kind of smoky pork product, eg smoked speck or ribs. You might need to go to a continental butcher or deli to find this, but it’s worth it for the smoky flavour that regular bacon just doesn’t have. Put the drained beans in baking dish with sauce and cover, bake until done. This could be 30 min or 90 mins, it’s a mystery why beans sometimes cook faster or slower. That’s it. You could skip the dry beans and used canned and go straight to baking in the sauce, but the texture will be different.