These slow-cooked beans have a little more zip than usual Boston baked beans, and rum is my secret ingredient. My grandfather would add extra black pepper to his serving, so I now add extra pepper to the entire recipe.
—ANN SHEEHY LAWRENCE, MA
PREP: 10 MIN. + SOAKING • COOK: 9 HOURS • MAKES: 8 SERVINGS
1 pound dried navy beans
1/4 pound sliced salt pork belly or bacon strips, chopped
1 1/2 cups water
1 medium onion, chopped
1/2 cup molasses
1/3 cup packed brown sugar
1/3 cup rum or unsweetened apple juice
2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1. Sort beans and rinse in cold water. Place beans in a large bowl; add water to cover by 2 in. Let stand, covered, overnight.
2. Drain and rinse beans, discarding the liquid. Transfer beans to a greased 3-qt. slow cooker; add the salt pork. In a small bowl, combine the remaining ingredients. Stir into slow cooker.
3. Cook, covered, on low until the beans are tender, 9-11 hours.
To freeze: Let beans cool, then freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.