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- 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.
- 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 – 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.