Deep & Smoky Baked Beans

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.