- 2 cups dried navy beans
- 1 1/2 cups teriyaki sauce
- 1 Tbs soy sauce
- 2/3 cup pineapple juice
- 1/2 cup brown sugar
- 1 tsp ginger, freshly grated
- 6 slices thickly cut bacon
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 cup fresh pineapple, roughly chopped
- 16 oz ham steak, cubed
- Soak dried navy beans overnight in a large pot. You want the water to be cold and about 2 to 3 inches above the beans. Cover and refrigerate at least 8 hours.
- Drain and rinse the beans. Place in a large pot and cover by 4 to 5 inches of fresh water. Bring to a boil, reduce heat and simmer for 1 – 1½ hours until the beans are tender but not bursting.
- In the meantime, combine teriyaki sauce, soy sauce, pineapple juice, brown sugar, and ginger in a medium bowl. Whisk until brown sugar has dissolved. Set aside.
- Preheat oven to 350°F.
- Reserving 2 cups of the boiled water, drain the beans.
- In a large Dutch oven, sauté bacon for 3 to 4 minutes over medium high heat. With a slotted spoon remove bacon and set aside.
- Add onions to the bacon fat and cook until translucent, about 5 minutes. Add garlic and pineapple and sauté for an additional minute, until the garlic becomes fragrant.
- Place bacon back into the dutch oven and add the cubed ham steak, beans, reserved water, and prepared sauce. Stir well to combine.
- Bake in the oven covered for 10 minutes. Reduce heat to 200°F and continue to cook for 6 hours, stirring halfway through.
- After 6 hours, remove lid, increase heat to 350°F, and cook for an additional 1 to 2 hours stirring every twenty minutes until the sauce has thickened.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.