Recipe courtesy of Saveur Magazine Cookbook
Show: Cooking Live
Total:
6 hr 45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Put beans in a large pot with enough water to cover by about 2 inches. Bring to a simmer over medium-high heat. Reduce heat to a medium and simmer uncovered for 15 minutes. Drain beans, reserving cooking liquid, then transfer beans to a 2-quart bean pot or Dutch oven.

Preheat oven to 250 degrees. Place salt pork in a small pot, add water to cover, then bring to a boil over high heat. Drain pork and add to beans. In a small bowl, dissolve mustard in 1 teaspoon warm water. Add dissolved mustard, molasses, and rum to beans. Season with salt and pepper, and mix gently but thoroughly.

Heat reserved cooking liquid in a medium sauce-pan over medium heat. Pour enough of the liquid (about 3 cups) into bean pot so that beans are moist but not floating. Reserve remaining cooking liquid. Cover pot and bake, checking occasionally to ensure that beans are not drying out, adding reserved cooking liquid as needed. Cook until beans are soft, about 5 hours.

Remove cover, gently stir beans, and return to oven. Bake uncovered until cooking liquid thickens into a sauce. Season to taste with salt and pepper, and serve with brown bread if you like.

IDEAS YOU'LL LOVE

Easy Baked Beans

Recipe courtesy of Trisha Yearwood

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Baked Beans

Recipe courtesy of Ed Mitchell

Baked Chicken with White Beans and Tomatoes

Baked Potatoes

Recipe courtesy of Ina Garten

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

The Baked Potato

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking