Molasses and Rum Baked Beans

Molasses and Rum Baked Beans

1 pound [454 g] small white Great Northern or navy beans
8 cups [2 L] cold water
2 tablespoons [30 mL] olive oil
1 large onion, chopped
2 large cloves garlic, minced
1/4 pound [113 g] bacon [6 slices] or salt pork, chopped
1 1/2 teaspoons [7.5 mL] freshly grated gingerroot or
1/2 teaspoon [2.5 mL] ground ginger, or to taste
1/2 cup [125 mL] chili sauce or ketchup
1/4 cup [60 mL] packed brown sugar
1/2 cup [125 mL] molasses
1/4 cup [60 mL] dark Rum
2 teaspoons [10 mL] dry mustard
Salt and pepper, to taste



Transfer beans into a large bowl; pour in enough cold water to cover.
Leave to soak overnight.
On the next day, heat olive oil into a frypan; just melt together chopped onion and minced garlic.
Drain soaked beans.
Transfer drained beans into a large saucepan; pour in cold water.
Bring to a boil, then lower heat.
Cover and leave to simmer for approximately 1 1/4 hours, until tender.
Drain beans, reserving cooking liquid; transfer beans into a 10-cup [2.5-L] casserole dish or bean jar.
Preheat oven to 300°F [150°C].
Into a medium-size frypan, melt chopped bacon or salt pork until fat accumulates.
Mix in just melted chopped onion and minced garlic and, if desired, freshly grated ginger [add dry ginger later, along with dry mustard].
Leave to simmer, stirring over medium heat until onion is tender, not browned.
Stir onion mixture into beans; pour in 1/2 cup [125 mL] of reserved cooking liquid, chili sauce or ketchup, brown sugar, molasses, dark Rum, dry mustard, salt and pepper.
Reheat, covered into a preheated oven until really hot, pouring in more of reserved cooking liquid if needed.