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Down-east Baked Beans

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CATEGORY CUISINE TAG YIELD
Grains, Meats Dutch Baked dishe, Beans 6 Servings

INGREDIENTS

1 lb White Beans **, Dry
1/4 lb Salt Pork, Diced
1 t Dry Mustard
1/2 c Molasses, Full Flavored
2 T Dark Rum
Salt & Freshly Ground Black
Pepper To Taste

INSTRUCTIONS

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.  ** Suggested white
beans: Maine Yellow-Eye, Great Northern, Navy, or  Cannellini.  Yield:
4 to 6 servings  Recipe by: Saveur Magazine Cookbook: Saveur Cooks
Authentic American  Posted to bbq-digest by PhantomBBQ@aol.com on Nov
7, 1998, converted  by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 481
Calories From Fat: 146
Total Fat: 16.2g
Cholesterol: 16.3mg
Sodium: 665.8mg
Potassium: 1576mg
Carbohydrates: 59.3g
Fiber: 16.5g
Sugar: <1g
Protein: 23.7g


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