Wash beans, discarding imperfect ones.

Cover beans with 2 quarts cold water, refrigerate, covered overnight.

Turn beans and water into a 6-quart kettle. Bring to boiling; reduce heat; simmer, covered for 1/2 hour. Drain, reserving liquid.

Preheat oven to 300º

Place ham hock in bottom of a 3 or 4 quart bean pot or casserole with lid.

Add beans, chopped onions minced garlic and chopped green pepper.

In a medium bowl, combine brown sugar, salt, dry mustard, white pepper, bbq sauce, molasses and crushed pineapple. Mix well.

Stir in 1 cup bean liquid, pour mixture over beans.

Add more bean liquid to cover beans, roughly 1 1/2 cups more.

Bake, covered, 3 hours, stirring once every hour so beans cook evenly; add more water if needed. After beans have cooked 3 hours, remove from oven and stir. Check to see if the beans need more bean liquid; bake, uncovered, 1 hour longer.