When preparing to make this recipe, I went to the store to try to find some teriyaki sauce. I didn’t realize it, but gluten free teriyaki sauce is a little more difficult to find because of the soy sauce in it! I probably spent a good 30-45 minutes in this aisle in my grocery store trying to find something that would work as a replacement, and could not find anything! Finally, I googled “gluten free teriyaki sauce” on my phone, and found some brands that do make gluten free soy sauce, but even easier would be to make it myself! Teriyaki sauce is so easy – I’m never going to buy it again! Now that I know what is in it, I can probably mess around with the ingredients. Oh the joys of having a smart phone!
Also, I decided to try soaking the beans in this recipe overnight, instead of cooking them all the way in the crockpot. I think it turned out good! I’m not sure which method I like better, both worked for me!
First, make the teriyaki sauce ~
Gluten Free Teriyaki Sauce
Recipe from About.com
1 cup soy sauce
1/2 cup apple cider vinegar
1/2 cup pineapple juice
1/2 cup brown sugar
1 clove garlic, minced
Combine all ingredients in a jar with a tight fitting lid. Shake well.
White Beans with Pineapple and Ham
Print this recipe!
2 cups dry navy beans
1 1/2 cups gluten free teriyaki sauce (see recipe above)
8 oz pineapple tidbits, juice and pineapple
1 tbsp fresh ginger, grated
16 oz ham steak, bone cut out, and cubed
The night before, soak the beans in a bowl of water, making sure the water covers the beans by several inches.
In the morning, drain the beans, and place in the crock pot. Cover with water, and add 2 cloves of garlic, peeled and smashed. After 6 hours, add 1 tbsp salt, and cook at least 5-10 minutes longer to let the salt flavor the beans.
Drain the water off the beans, and place back in the crockpot. Add 1 1/2 cups of the teriyaki sauce, ginger, pineapple, and the cubed ham. Let cook another 2-4 hours.
Garnish with cilantro, and crushed red pepper if you like it with a little more spice.