Down-East Baked Beans
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Put beans in a large pot with enough water to cover by about 2 inches
2
Bring to a simmer over medium-high heat
3
Reduce heat to a medium and simmer uncovered for 15 minutes
4
Drain beans, reserving cooking liquid, then transfer beans to a 2-quart bean pot or Dutch oven
5
Preheat oven to 250 degrees
6
Place salt pork in a small pot, add water to cover, then bring to a boil over high heat
7
Drain pork and add to beans
8
In a small bowl, dissolve mustard in 1 teaspoon warm water
9
Add dissolved mustard, molasses, and rum to beans
10
Season with salt and pepper, and mix gently but thoroughly
11
Heat reserved cooking liquid in a medium sauce-pan over medium heat
12
Pour enough of the liquid (about 3 cups) into bean pot so that beans are moist but not floating
13
Reserve remaining cooking liquid
14
Cover pot and bake, checking occasionally to ensure that beans are not drying out, adding reserved cooking liquid as needed
15
Cook until beans are soft, about 5 hours
16
Remove cover, gently stir beans, and return to oven
17
Bake uncovered until cooking liquid thickens into a sauce
18
Season to taste with salt and pepper, and serve with brown bread if you like