8 Serves
991 Mins
Soak the dried navy beans in a large pot with cold water, ensuring they are covered by 2-3 inches, and refrigerate for at least 8 hours.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
295 µg / 400 µgCalcium
204 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
210 mg / 420 mgPhosphorus
346 mg / 1,250 mgPotassium
1281 mg / 4,700 mgSodium
1220 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
12 g / 28 gSugar
25 g / 50 gSaturated Fat
1 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Drain and rinse the beans, then place them in a large pot with fresh water, bring to a boil, and simmer for 90 minutes until tender.
In a medium bowl, whisk together the teriyaki sauce, soy sauce, pineapple juice, brown sugar, and ginger until the sugar is fully dissolved.
Preheat your oven to 175°C. In a Dutch oven, sauté the bacon over medium-high heat until crisp, then remove with a slotted spoon.
Add the onions to the rendered bacon fat and cook until translucent, then stir in the garlic and pineapple chunks, cooking for one additional minute.
Return the bacon to the Dutch oven and incorporate the ham steak, cooked beans, 2 cups of reserved bean water, and the prepared sauce mixture.
Cover the Dutch oven and bake at 175°C for 10 minutes, then reduce the oven temperature to 93°C and bake for 6 hours, stirring halfway through.
Remove the lid, increase the oven temperature to 175°C, and continue baking for 1-2 hours, stirring every 20 minutes until the sauce reaches your desired thickness.
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g5
g13
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Argentinian
Italian