Hearty Beans Hawaiian made with a teriyaki sauce base, fresh pineapple and ham
This recipe contains navy beans, teriyaki sauce, soy sauce, pineapple juice, brown sugar, ginger, bacon, onions, garlic, pineapple, ham
8 - 10 Servings
- 2 cup(s) dried navy beans
- 1 1/2 cup(s) teriyaki sauce
- 1 tbsp. soy sauce
- 2/3 cup(s) pineapple juice
- 1/2 cup(s) brown sugar
- 1 tsp. fresly grated ginger
- 6 slice(s) slices thick cut bacon
- 1 onion, finely diced
- 1 clove(s) garlic clove, minced
- 1 cup(s) fresh pineapple, roughly chopped
- 16 oz. ham steak, cubed
- 1. Soak dried navy beans overnight in a large pot.
- 2. You want the water to be cold and about 2-3 inches above the beans.
- 3. Cover and refrigerate at least 8 hours.
- 4. Drain and rinse the beans.
- 5. Place in a large pot and cover by 4-5 inches of fresh water.
- 6. Bring to a boil, reduce heat and simmer for 1 – 1½ hours until the beans are tender but not bursting.
- 7. In the meantime, combine teriyaki sauce, soy sauce, pineapple juice, brown sugar and ginger in a medium bowl.
- 8. Whisk until brown sugar has dissolved. Set aside.
- 9. Preheat oven to 350
- 10. Reserving 2 cups of the boiled water, drain the beans.
- 11. In a large Dutch oven, sauté bacon for 3-4 minutes over medium high heat.
- 12. With a slotted spoon remove bacon and set aside.
- 13. Add onions to the bacon fat and cook until translucent, about 5 minutes.
- 14. Add garlic and pineapple and sauté for an additional minute, until the garlic becomes fragrant.
- 15. Place bacon back into the dutch oven and add the cubed ham steak, beans, reserved water, and prepared sauce. Stir well to combine.
- 16. Bake in the oven covered for 10 minutes.
- 17. Then reduce heat to 200 and continue to cook for 6 hours, stirring halfway through.
- 18. 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.