Maple-Rum Baked Beans

Instructions

1. *NOTE: Original recipe used 2 tablespoon dark sesame oil.
2. **NOTE: Omit the rum if you prefer, but it lends a rich flavor.
3. What I did since I didn't have any rum was to use 2 teaspoon rum extract - it was really good.
4. Soak beans in water to cover 8 hrs or overnight.
5. Preheat oven to 300F.
6. Drain beans, rinse and add to a heavy kettle with 6 cup fresh water.
7. Bring to a boil; lower heat and simmer 10 min.
8. Drain beans, reserving cooking water.
9. Place beans in bean pot or ovenproof casserole; mix with sesame oil.
10. Place onion in center of pot.
11. In small bowl, mix maple syrup, rum, salt, dry mustard and 1/2 cup reserved bean liquid.
12. Pour mixture over beans.
13. Add just enough bean liquid to cover beans.
14. Cover pot; bake 2 hrs.
15. Add remaining bean liquid.
16. Stir well; bake until beans are soft and liquid is nearly absorbed, 1 1/2 to 2 hrs more.
17. Add water as needed.
18. Uncover casserole during the last 30 min of bakng.
19. Serve hot.
20. Makes 8 side dish servings or 6 as a main dish.
21. Helpful Hints: To prepare beans in a slow cooker, simmer soaked beans in 6 cup water in saucpan until beans are tender, 40 to 60 min.
22. Drain, reserving cookign liquid.
23. Add beans to slow cooker with 1/2 cup reserved bean cooking liquid, copped onion and remaining ingredients.
24. Cook on high 5 to 6 hrs, or low 10 to 12 hrs.
25. Try soaking beans using the quick soak method.
26. Cover beans with 6 cup water in a heavy pot, bring to a boil, boil gently 2 min, turn off heat, cover and let stand 1 hr.
27. Drain; proceed with recipe.