In a large Dutch oven or pot with a tight fitting lid, add the olive oil and onions and saute over medium heat until onions are just cooked. (Do not brown the onions!) After five minutes, add the garlic and saute for 2 minutes more.

In the meantime, whisk together the soy sauce, white vinegar, yellow mustard, molasses, barbeque sauce, brown sugar, salt, and black pepper. Set aside.

Once the onions and garlic are cooked, add the beans to the pot. Stir to combine.

Pour in the sauce mixture and stir to fully coat the beans.

Reduce the heat to simmer and place a lid on the pot.

Simmer for one hour. At this point, remove the lid and stir. The next step is up to your personal preference. If you prefer a saucy baked bean, then serve and enjoy! If you feel there's too much sauce for your liking, continue to simmer without a lid for 10-15 minutes until some of the sauce is reduced. Stir often - the more the sauce reduces, the higher the chance of burning the beans because of the sugar content. Serve immediately.