Rating: 3.5 stars
3 Ratings
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  • 4 star values: 2
  • 3 star values: 1
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  • 1 star values: 0
  • 3 Ratings

We've kept everything you love about baked beans but added shredded pork and a rich molasses sauce.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
soak:
1 hr
bake:
3 hrs 30 mins
total:
4 hrs 55 mins
Servings:
10
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven combine beans, slices of ginger, and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand 1 hour. Drain beans, discarding ginger. Set aside.

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  • Preheat oven to 325°F. In the same Dutch oven heat oil over medium heat. Add pork and onion. Cook and stir until browned, about 5 minutes.

  • Stir in the drained beans, 4 cups fresh water, tomato paste, molasses, soy sauce, rice vinegar, crushed red pepper, smoked paprika, and garlic.

  • Cover and bake 2 hours. Uncover and stir; bake for 1 1/2 hours more or until desired consistency, stirring occasionally. Top with kimchi, if desired.

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.

Tips

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.

Nutrition Facts

289 calories; fat 6g; cholesterol 27mg; saturated fat 1g; carbohydrates 40g; mono fat 3g; poly fat 2g; insoluble fiber 8g; sugars 12g; protein 20g; vitamin a 395.7IU; vitamin c 5.5mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 3.5mg; vitamin b6 0.5mg; folate 170.5mcg; vitamin b12 0.3mcg; sodium 406mg; potassium 1004mg; calcium 112mg; iron 4.1mg.
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