Step 1

Place navy beans in a large pot or bowl and cover with water. Enough water that covers about 3-inches over the beans. Allow to soak overnight then drain. Alternately, if you don’t have time, place beans in a large pot and cover the beans with several inches of water. Bring to a boil over high heat. Once the water boils, remove from heat and allow the beans to soak for 1 hour then drain.

Step 2

Heat a large, oven-safe pot over medium heat. Add soaked and drained beans and 6 cups of broth or water. Bring to a simmer and simmer uncovered for 1 hour.

Step 3

In a separate saucepan, over medium heat cook bacon slices until the fat is rendered (The bacon doesn’t need to be cooked through as it will go in the oven and cook much more.) Remove from the pan (leaving the fat in the pan), and place on a plate and set aside.

Step 4

Add the onions, bell pepper, and garlic to the pot with the bacon fat. Cook until softened and just beginning to brown, about 5 minutes. Add the pineapple and cook for 1 minute more. Set aside.

Step 5

While the beans simmer and the bacon and onions cook, stir together the bean sauce. In a medium bowl whisk together ketchup, bbq sauce, brown sugar, maple syrup, molasses, dijon, Worcestershire, salt, pepper, and chili powder. Set aside.

Step 6

Preheat oven to 350 degrees F.

Step 7

Drain the simmered beans, reserving about 4 cups of liquid.

Step 8

In the large saucepan combine simmered beans, cooked onion mixture, sauce, and sliced hot dogs. Add enough of the reserved broth to just cover the beans by about 1/4-inch.

Step 9

Cover the pot with an oven-safe lid and place in the oven for 30 minutes. Remove from the oven and stir. Reduce heat to 300 degrees F, uncover and return to the oven and cook for 1 hour. Replace the lid reduce the oven temperature to 250 degrees F, add the bacon slices to the top of the beans, and cook for an additional 2 hours or until the beans are cooked through. Add more salt or pepper to taste and enjoy warm!