Directions

• 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.