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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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Baked beans with a Jamaican flare. Ingredients:
2 cups white pea beans, dried |
1 quart water |
3/4 lb salt pork, cut into 1/2-inch cubes |
water |
1 teaspoon salt |
1 small onion |
4 whole cloves |
1/2 cup molasses |
1/4 cup dark rum |
2 teaspoons dry mustard |
1 teaspoon black pepper, ground |
1 pinch thyme |
Directions:
1. Soak the dry beans in the first measure of water overnight.
2. Stud the onion with the whole cloves.
3. Soak the salt pork in water to cover for 2 hours.
4. Drain the beans. Place them in a large kettle. Add water to reach 2 above the beans. Add the salt. Bring to a boil.
5. Lower the heat. Simmer until the beans are barely tender (30-40 minutes). Drain well.
6. Preheat the oven to 250x.
7. Place the clove-studded onion in the center of an earthenware casserole. Cover with half the beans (form a layer). Add half the salt pork (in a layer). Add the remaining beans (in a layer). Top with the remaining salt pork (in a layer).
8. Combine the sugar, rum, mustard, pepper and thyme. Add to the beans.
9. Add boiling water to barely cover. Cover the casserole tightly.
10. Bake until tender (4-5 hours), adding boiling water as needed to keep the beans moist. Uncover.
11. Cook 30 minutes longer - do not add any more water. Serve hot.
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