Recipe: Down East Baked Beans

DOWN EAST BAKED BEANS

1 (16 ounce) package dried white beans, such as great Northern, navy or cannellini beans
4 ounces salt pork, diced
1 teaspoon dried mustard
1 teaspoon warm water
1/2 cup full-flavored molasses
2 tablespoons dark rum
Salt and freshly ground pepper
Brown bread (optional, for serving)

Put dried beans in large saucepan with enough water to cover by about 2 inches. Heat to simmer over medium-high heat. Reduce heat to medium; simmer, uncovered, 15 minutes. Drain beans, reserving cooking liquid. Transfer beans to 2-quart bean pot or Dutch oven.

Heat oven to 250 degrees F.

Place salt pork in small saucepan, add water to cover; heat to boil over high heat. Drain pork; add to beans.

Dissolve mustard in 1 teaspoon warm water in small bowl. Add dissolved mustard, molasses and rum to beans. Season with salt and pepper. Mix gently but thoroughly.

Heat reserved cooking liquid in medium saucepan over medium heat. Pour enough liquid (about 3 cups) over beans so they are moist but not floating. Reserve remaining cooking liquid.

Bake, covered, adding reserved cooking liquid as needed, until beans are soft, about 5 hours.

Remove cover; gently stir beans. Bake uncovered until cooking liquid thickens into sauce. Season to taste with salt and pepper.

Serve with brown bread, if you like.

Makes 4-6 servings
Source: John Thorne in Saveur Cooks Authentic American by the editors of Saveur magazine