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