Beans Hawaiian

Directions

1. 1
   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.
2. 2
   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 - 11/2 hours until the beans are tender but not bursting.
3. 3
   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.
4. 4
   Preheat oven to 350
5. 5
   Reserving 2 cups of the boiled water, drain the beans.
6. 6
   In a large Dutch oven, saute bacon for 3-4 minutes over medium high heat. With a slotted spoon remove bacon and set aside.
7. 7
   Add onions to the bacon fat and cook until translucent, about 5 minutes. Add garlic and pineapple and saute for an additional minute, until the garlic becomes fragrant.
8. 8
   Place bacon back into the dutch oven and add the cubed ham steak, beans, reserved water, and prepared sauce. Stir well to combine.
9. 9
   Bake in the oven covered for 10 minutes. Reduce heat to 200 and continue to cook for 6 hours, stirring halfway through.
10. 10
    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.