1- Whole Pineapple, peeled and diced (or 2 cans of pineapple chunks, drained)
1- Medium Yellow Onion, diced
1- Green Pepper, diced
1/2- Cup Brown Sugar
1/2- Cup Ketchup
1/2- Cup Molasses
1/4- Cup Yellow Mustard
1/4- Cup Apple Cider Vinegar
2-3 Cloves Garlic, minced
1/2-1 lb. Cooked Bacon, chopped or crumbled
1/4- Teaspoon Cayenne Pepper
Salt and Pepper to taste
Place the Northern’s in a colander or sieve and rinse thoroughly with cold water. Check for any dirt or debris and discard.
In a large soup pot, cover the beans with roughly 2″ of water and bring to a rolling boil. Reduce the heat to low and simmer (covered) the beans for about 1.5 hours. Once they soften, pour the beans and 1/2 cup of liquid into a baking dish or dutch oven.
While the beans are cooking, saute the diced onion, peppers, and garlic in some of the left over bacon grease or olive oil. When the onions become translucent, add 1 can of the pineapples, plus the rest of the ingredients. (save 2nd can of pineapple for topping at the end)
Mix well and simmer for 10-15 minutes, then pour the sauce over the beans in the baking dish.
Add Hurst’s Ham Flavor and stir well to combine all ingredients.
Cover with foil and bake in a 350° oven 2-3 hours. If you would like to thicken up the bean liquid, remove the foil for 30 minutes during the end of cooking.
Serve with a few slices of fresh pineapple and these beans will be great along side your favorite “grill-out” dishes. They also are delicious served chilled in a box lunch (perfect for a picnic or race day!) Enjoy!
You can substitute our Pinto HamBeens as well
Make sure the beans are completely tender before adding in the sauce