• 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


Ingredient Checklist


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.

  • 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.


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; 6 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 27 mg cholesterol; 406 mg sodium. 1004 mg potassium; 40 g carbohydrates; 8 g fiber; 12 g sugar; 20 g protein; 0 g trans fatty acid; 396 IU vitamin a; 6 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 1 mg vitamin b6; 170 mcg folate; 0 mcg vitamin b12; 112 mg calcium; 4 mg iron;


3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0