 |
Prep Time: 0 Minutes Cook Time: 165 Minutes |
Ready In: 165 Minutes Servings: 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 |
2 whole cloves |
1 small onion |
1/2 pound lean salt pork |
1 small whole bay leaf |
1-1/2 teaspoons salt |
2 medium onions, chopped |
1/2 pound smoked ham, chopped |
2 cloves garlic, or more to taste |
1 tablespoon dry mustard |
1/4 cup light rum |
Directions:
1. Sort and wash beans; place in a large Dutch oven.
2. Cover with water 2-inches above beans; let soak overnight.
3. Drain.
4. Insert cloves in small onion.
5. Add onion, salt pork, bay leaf, and salt to beans.
6. Cover beans with water 3-inches above beans; bring to a boil.
7. Cover, reduce heat, and simmer 1 hour or until beans are tender, but not soft.
8. Drain, reserving liquid.
9. Add enough water to bean liquid to make 2-1/4 cups; set aside.
10. Discard cloves, onion and bay leaf.
11. Remove salt pork; dice and set aside.
12. Layer HALF of beans in a 2-1/2 quart casserole.
13. Combine salt pork with chopped onion, ham, and garlic; spoon over beans.
14. Top with remaining beans.
15. Combine reserved bean liquid and dry mustard, stirring well; pour over beans.
16. Bake at 350-degrees F for 1 hour.
17. After 1 hour, pour Rum over top, and bake an additional 45 minutes.
|
|