Molasses and Rum Baked Beans
Valerie Nehl
ingredients
- 1 pound navy beans
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 8 cups cold water
- 1/4 pound bacon
- 1/2 teaspoon ground ginger
- 1/2 cup catsup
- 1/4 cup brown sugar, packed
- 1/2 cup molasses
- 1/4 cup dark rum
- 2 teaspoons dry mustard
- Salt and pepper to taste
directions
- 1
1. Melt chopped onions and minced garlic into olive oil. Drain soaked beans. Transfer drained beans into a large saucepan; pour in cold water. Bring to a boil; lower heat. Cover and simmer for 1 1/4 hours, until tender. Drain beans, reserving cooking liquids; transfer beans into a 10-cup casserole dish.
- 2
2. Into a medium-size saucepan, melt chopped bacon until fat accumulates. Mix in just melted chopped onion and minced garlic. Simmer, stirring over medium heat, until onion is tender, not browned. Stir onion mixture into beans; pour in 1/2 cup of the reserved cooking liquids, catsup, brown sugar, molasses, dark rum, dry mustard, salt and pepper.
- 3
3. Reheat, covered, into a preheated 300 degree F oven, until really hot.
Source: Valerie Nehl
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