-
1
Put beans in a large pot with enough water to cover by about 2 inches.
-
2
Bring to a simmer over medium-high heat.
-
3
Reduce heat to a medium and simmer uncovered for 15 minutes.
-
4
Drain beans, reserving cooking liquid, then transfer beans to a 2-quart bean pot or Dutch oven.
-
5
Preheat oven to 250 degrees.
-
6
Place salt pork in a small pot, add water to cover, then bring to a boil over high heat.
-
7
Drain pork and add to beans.
-
8
In a small bowl, dissolve mustard in 1 teaspoon warm water.
-
9
Add dissolved mustard, molasses, and rum to beans.
-
10
Season with salt and pepper, and mix gently but thoroughly.
-
11
Heat reserved cooking liquid in a medium sauce-pan over medium heat.
-
12
Pour enough of the liquid (about 3 cups) into bean pot so that beans are moist but not floating.
-
13
Reserve remaining cooking liquid.
-
14
Cover pot and bake, checking occasionally to ensure that beans are not drying out, adding reserved cooking liquid as needed.
-
15
Cook until beans are soft, about 5 hours.
-
16
Remove cover, gently stir beans, and return to oven.
-
17
Bake uncovered until cooking liquid thickens into a sauce.
-
18
Season to taste with salt and pepper, and serve with brown bread if you like
