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Jamaican Baked Beans

2 cups dried white pea beans
1 quart water
3/4 lb salt pork, cut into 1/2" cubes
1 tsp salt
1 small onion
4 whole cloves
1/2 cup molasses
1/4 cup dark rum
2 tsp dry mustard
1 tsp black pepper, ground
pinch thyme

Soak the dry beans in the first measure of water overnight. Stud
the onion with the whole cloves. Soak the salt pork in water to
cover for 2 hours. Drain the beans. Place them in a large kettle.
Add water to reach 2" above the beans.Add the salt. Bring to a
boil. Lower the heat. Simmer until the beans are barely tender
(30-40 minutes). Drain well. Preheat the oven to 250x. Place the
clove-studded onion in the center of an earthenware casserole.
Cover with half the beans (form a layer). Add half the salt pork
(in a layer). Add the remaining beans (in a layer). Top with the
remaining salt pork (in a layer). Combine the sugar, rum, mustard,
pepper and thyme. Add to the beans. Add boiling water to barely
cover. Cover the casserole tightly. Bake until tender (4-5 hours),
adding boiling water as needed to keep the beans moist. Uncover.
Cook 30 minutes longer - do not add any more water. Serve hot.


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