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Categories:Viewed: 16 - Published at: a year ago
Ingredients
- 1 pound dried white beans, such as Maine yellow-eye, great northern, navy, or cannellini
- 1/4 pound salt pork, diced
- 1 teaspoon dried mustard
- 1/2 cup full-flavored molasses
- 2 tablespoons dark rum
- Salt and freshly ground black pepper
Method
- Put beans in a large pot with enough water to cover by about 2 inches.
- Bring to a simmer over medium-high heat.
- Reduce heat to a medium and simmer uncovered for 15 minutes.
- Drain beans, reserving cooking liquid, then transfer beans to a 2-quart bean pot or Dutch oven.
- Preheat oven to 250 degrees.
- Place salt pork in a small pot, add water to cover, then bring to a boil over high heat.
- Drain pork and add to beans.
- In a small bowl, dissolve mustard in 1 teaspoon warm water.
- Add dissolved mustard, molasses, and rum to beans.
- Season with salt and pepper, and mix gently but thoroughly.
- Heat reserved cooking liquid in a medium sauce-pan over medium heat.
- Pour enough of the liquid (about 3 cups) into bean pot so that beans are moist but not floating.
- Reserve remaining cooking liquid.
- Cover pot and bake, checking occasionally to ensure that beans are not drying out, adding reserved cooking liquid as needed.
- Cook until beans are soft, about 5 hours.
- Remove cover, gently stir beans, and return to oven.
- Bake uncovered until cooking liquid thickens into a sauce.
- Season to taste with salt and pepper, and serve with brown bread if you like
