Deep and Smoky Baked Beans
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- 1 pound dry navy beans, rinsed
- 2 slices fresh ginger
- 2 tablespoons canola oil
- 1 pound boneless pork shoulder, trimmed of fat and cut into 1-inch pieces
- 1 white onion, chopped (1 cup)
- 1/3 cup tomato paste
- 1/3 cup dark molasses
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoons crushed red pepper
- 2 teaspoons smoked paprika
- 8 cloves garlic, minced
- Chopped kimchi (optional)
- 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 degrees 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.
- From the Test Kitchen
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.