Soak the beans for about 12 hours.
In a stoneware jar or heavy bottomed casserole dish,
Sauté pancetta or bacon with onion and garlic to release flavour, 2-3 minutes.
Add all other ingredients, cover and cook at 250°F or 120°C for about 7 hours.
Adjust seasonings and liquid level, add water if needed and cook for another hour depending on your preference for the consistency of the beans.
Serve with a drizzle of saffron syrup.
N.B. I made this recipe in the slow cooker for 7 hours and the result was excellent.
Since pancetta or lamb bacon has less salt, it is necessary to adjust the taste to get closer to the taste of the more traditional baked beans.