- 1- whole cloves
- 1 onion, peeled
- 1 bay leaf
- 1 tbspn salt
- 1 lb lean salt pork
- 1 lb smoked ham or ham hocks
- 3 onions, chopped
- 3 cloves garlic, crushed
- 1 tbspn dry mustard
- 1/2 cup Jamaican rum
Cover beans with water and soak overnight. Drain and save bean liquid. Put beans in a large pot and add fresh water to a depth of 3 inches above the beans.
Stick cloves into a peeled onion, and add to bean pot with bay leaf and salt. Bring to a boil. Boil rapidly for 5 minutes, and skim foam from top of beans. Reduce heat and simmer until beans are tender but not mushy. Drain and reserve liquid.
Simmer salt pork in water for 25 minutes. Remove pork and cut into small pieces. Cut ham into strips. Combine chopped onion and crushed garlic. Blend dry mustard with enough water to dissolve mustard.
Pour a layer of beans in large baking dish or casserole. Add a layer of salt pork, ham, and onion-garlic mixture. Repeat layers ending with beans. POur dissolved mustard over all and add enough bean liquid to cover.
Bake in 350 degree oven. Add more bean liquid if needed during baking. At the end of 1 1/2 hours, pour rum over bean and bake 45 minutes longer (2 hours, 15 minutes in all). Serves 16.
More "Lost" Bean RecipesClassic Old-Fashioned Boston Baked Beans (1971)
Bean and Bacon Chowder (1960)
(Origin - "Houston Junior League Cook Book" published by the Junior League of Houston Texas, 1968. Recipe by Mrs Walter L. Parsley.)