2 cups dried navy beans
1 ½ cups teriyaki sauce
1 Tbsp. soy sauce
2/3 cup pineapple juice
½ cup brown sugar
1 Tsp. fresly grated ginger
6 slices thick 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 2-3 inches above the beans. Cover and refrigerate at least 8 hours.
Drain and rinse the beans. Place in a large pot and cover by 4-5 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
Reserving 2 cups of the boiled water, drain the beans.
In a large Dutch oven, sauté bacon for 3-4 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 and continue to cook for 6 hours, stirring halfway through.
After 6 hours, remove lid, increase heat to 350 and cook for an additional 1-2 hours stirring every twenty minutes until the sauce has thickened.