Deep & Smoky Baked Beans
Canned Bean Variation:
Prepare as above, except omit dry navy beans, sliced ginger, and step 1. Stir 4 15-ounce cans navy beans, rinsed and drained, and 2 teaspoons grated fresh ginger into browned pork mixture in step 3. If you like less-saucy beans, reduce water to 3 1/2 cups.
Bake beans as directed. Cool beans and transfer to an airtight container. Refrigerate overnight. Return beans to Dutch oven. Cover and cook over medium heat until heated through, about 20 minutes, stirring occasionally.