Recipes and Cooking Deep & Smoky Baked Beans 3.7 (3) We've kept everything you love about baked beans but added shredded pork and a rich molasses sauce. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 17, 2015 Print Share Share Tweet Pin Email Prep Time: 25 mins Soak Time: 60 mins Bake Time: 3 hrs 30 mins Total Time: 4 hrs 55 mins Servings: 10 Yield: 8 cups Jump to Nutrition Facts Ingredients 1 pound dry navy beans, rinsed 2 slices fresh ginger 2 tablespoon canola oil 1 pound boneless pork shoulder, trimmed of fat and cut into 1-inch pieces 1 white onion, chopped (1 cup) ⅓ cup tomato paste ⅓ cup dark molasses 3 tablespoon soy sauce 2 tablespoon rice vinegar 1 - 2 teaspoon crushed red pepper 2 teaspoon smoked paprika 8 cloves garlic, minced Chopped kimchi (optional) Directions 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. 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. Print Nutrition Facts (per serving) 289 Calories 6g Fat 40g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 289 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 27mg 9% Sodium 406mg 18% Total Carbohydrate 40g 15% Total Sugars 12g Protein 20g Vitamin C 5.5mg 28% Calcium 112mg 9% Iron 4.1mg 23% Potassium 1004mg 21% Folate, total 170.5mcg Vitamin B-12 0.3mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.