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Honey-Rum Black Beans
Servings: 4 to 6

12 strips bacon
2 large onions, finely chopped
1 garlic clove, minced
1 3/4 cups chicken stock
1 1/2 cups cider vinegar
1" piece fresh ginger root, chopped
1/2 tsp freshly ground black pepper
1 Tbsp dry mustard
1/2 cup honey
1/4 cup dark brown sugar, packed
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 lb dried black beans, cleaned and soaked overnight
4 cups water
1/2 cup dark rum

In a large heavy pan, fry the bacon over medium-high heat until
crisp. Drain on paper towels and set aside to cool. Discard all
but 2 Tbsp of the bacon grease. In the remaining grease, saute the
onions and garlic over medium heat for 4 to 6 minutes, until
translucent. Add the chicken stock, vinegar, ginger, pepper, mustard,
honey, brown sugar, cloves, and cinnamon to the pan. Stir well,
while bringing to a boil over medium-high heat. Drain the soaked
beans and rinse them lightly under cold running water. Add the
water and the beans to the stock. Stir until the liquid comes to
a boil, then turn down the heat to low, cover, and simmer 1 hour,
until the beans are tender. Preheat the oven to 275 transfer the
beans to a large bean pot or earthenware casserole with a lid. Stir
in the rum, cover, and bake for 6 1/2 to 7 hours. Uncover and bake
30 minutes longer, to absorb the remaining liquid and form a slight
soft crust on top. Check the crust carefully, since the black color
of the beans makes it difficult to see them browning. When a crust
has formed, remove the beans from the oven and serve hot.


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