Name: Sunny's Big Island Baked Beans
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 to 6 servings
Ingredients: 3 tablespoons vegetable or cooking oil; 1 bone-in ham chop; 4 canned pineapple rings in juice plus 1/2 cup of the juice; 1/2 large sweet onion, chopped; 1 teaspoon crushed red pepper flakes; 2 tablespoons tomato paste; 1/4 cup packed dark brown sugar; Freshly ground black pepper; 4 cloves garlic; Three 15.5-ounce cans pinto or navy beans; 1/2 cup vegetable stock; 3 long, red sweet peppers, seeded and chopped

Directions

In a Dutch oven on medium-high heat, add the oil. Add the ham chop and, if there is room, pat dry and add as many pineapple rings as possible. Cook the chop and rings in batches if needed until they are golden on both sides, 5 to 10 minutes; remove to a plate. Let cool, then cut them both into bite-sized pieces.
Preheat the oven to 350 degrees F.
In the same Dutch oven, add the onion and pepper flakes and cook until slightly tender, about 5 minutes. Add the tomato paste, brown sugar and plenty of grinds of black pepper. Move around with a spoon and cook until the tomato paste is a bit darker than when you added it. Add the reserved pineapple juice, garlic, canned beans with their liquid, vegetable stock, chopped ham and half of the chopped sweet peppers.
Put the lid on the Dutch oven and bake, stirring halfway through, for 30 to 45 minutes. If the beans are a bit loose, remove the lid and bake until the consistency is how you desire. Remove and stir in the chopped pineapple and remaining chopped sweet peppers. Serve warm.

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