Rum Laced Pork N Beans
From wdsdy 16 years ago
- 165 minutes to make
- Serves 10
This takes a little preparation, (there's an overnight soak on the beans, and 1 hour of boiling the next day) - But after baking, oh , the results are marvelous!
Ingredients
- 1 pound dried navy beans shopping list
- 2 whole cloves shopping list
- 1 small onion shopping list
- 1/2 pound lean salt pork shopping list
- 1 small whole bay leaf shopping list
- 1-1/2 teaspoons salt shopping list
- 2 medium onions, chopped shopping list
- 1/2 pound smoked ham, chopped shopping list
- 2 cloves garlic, or more to taste shopping list
- 1 Tablespoon dry mustard shopping list
- 1/4 cup light rum shopping list
How to make it
- Sort and wash beans; place in a large Dutch oven.
- Cover with water 2-inches above beans; let soak overnight.
- Drain.
- Insert cloves in small onion.
- Add onion, salt pork, bay leaf, and salt to beans.
- Cover beans with water 3-inches above beans; bring to a boil.
- Cover, reduce heat, and simmer 1 hour or until beans are tender, but not soft.
- Drain, reserving liquid.
- Add enough water to bean liquid to make 2-1/4 cups; set aside.
- Discard cloves, onion and bay leaf.
- Remove salt pork; dice and set aside.
- Layer HALF of beans in a 2-1/2 quart casserole.
- Combine salt pork with chopped onion, ham, and garlic; spoon over beans.
- Top with remaining beans.
- Combine reserved bean liquid and dry mustard, stirring well; pour over beans.
- Bake at 350-degrees F for 1 hour.
- After 1 hour, pour Rum over top, and bake an additional 45 minutes.
People Who Like This Dish 3
- notyourmomma South St. Petersburg, FL
- choclytcandy Dallas, Dallas
- katcooks Newport, OR
- wdsdy GA
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The Rating
Reviewed by 2 people-
The rum is a delightful flavor addition, nice bean and worth the work.
notyourmomma
in South St. Petersburg loved it
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" It was excellent "