Beans with Pork Belly and Rum (Boston, Massachusetts)

These slow-cooked beans have a little more zip than the usual Boston baked beans, and the rum helps lighten the flavour.

1 lb dried navy beans
¼ lb pork belly, sliced or strips bacon, chopped
1½ cups water
1 medium onion, chopped
½ cup molasses
1/3 cup brown sugar, packed
1/3 cup rum or unsweetened apple juice
2 tsp. ground mustard
½ tsp. sea salt
½ tsp. black pepper, freshly cracked

Sort beans and rinse in cold water. Place beans in a large bowl; add water to cover by 2” Let stand, covered, overnight.

Drain and rinse beans, discarding liquid. Transfer beans to a greased 3 qt slow-cooker; add salt pork. In a small bowl, combine remaining ingredients. Stir into slow cooker.

Cook, covered, on low 9-11 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

Makes 8 servings.