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Soak the beans overnight in cold water. Although I am not normally a huge fan of soaking (especially because I use super fresh beans from places like Rancho Gordo), I think it is important in this dish as you will not be just straight cooking the beans like normal.
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The next day, place the beans in a large pot with their water--add enough additional water to cover by 2 inches. Bring to a boil, skimming the foam, and add one bay leaf and 1/2 of an onion, chopped. Cover and let very gently simmer until the beans are tender but not mushy.
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In the meantime, place the meat in a large pot and cover with cold water. Add the other bay leaf and bring to a boil. Skim the foam and reduce the heat to a bare simmer. Let cook for about 60 minutes at a very slow simmer (if you simmer it harder, remove at about 30 minutes). I like lower and slower.
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Remove the meat, reserving the cooking broth, and set aside to cool. Boil the remained broth down to 1/2 cup.
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Drain the beans, reserving about 1 cup of the bean broth. Set both aside.
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Cut the pork into 1/2-inch pieces--it should be juicy and barely cooked. Sprinkle with salt and pepper.
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While the pork broth is reducing, heat a large, straight-sided skillet over medium high heat. Add the bacon grease (you can use 50% oil if the grease bothers you). When it is hot, add the onion with a pinch of salt and cook for 5 minutes. Add the pork and garlic and cook for another 3 minutes, then add the beans. Cook for 1 minute. Stir in the dried chile powders and cumin. Crumble the oregano in. Cook for 1 minute. Add the beer and reduced pork broth with a scant teaspoon of salt. Bring to a boil, reduce the heat to maintain a gentle simmer, and cover. Let simmer for 30 minutes. If it seems to have too little liquid, add some reserved bean broth.
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Preheat the oven to 400 F. Add some fresh ground black pepper. Taste the beans for additional seasoning, but note that the broth will be decidedly beer-y at this point; this will mellow after baking. Mix in the chopped bell pepper, zucchini, pineapple and the pineapple juice.
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Place the pork and beans with the veggies into a baking dish (2 1/2 qt). Bake for 45 minutes, during which time a lot of the liquid will cook off (if it cooks off before the 45 minute mark, take it out then). My liquid never completely cooked off, so I served it as a delicious stew. My family enjoyed crumbling tortilla chips into it.