Tipsy Maple Baked Beans
  • 8 cups water
  • 2 1/2 cups small dried white beans
  • 6 slices side bacon, cut in 2-inch strips
  • 1 cooking onion, chopped
  • 1 tsp salt
  • 1/2 tsp dry mustard
  • 1/2 cup real maple syrup
  • 1/2 cup dark rum
  • 2 tbsp dark brown sugar
  • 2 tbsp melted butter
  1. Wash and pick over beans. Put beans and water in saucepan, cover. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand, covered, for an hour. Return to heat, bring back to a boil, lower heat and simmer, covered, for 40 minutes. Drain beans through a colander set over a bowl. Reserve 2 1/2 cups of the cooking liquid and set aside. Put bacon in ovenproof casserole or bean pot. Cover with cooked beans. In a bowl combine onion, salt, mustard, syrup, rum and 2 cups of reserved cooking liquid. Pour mixture over beans. Cover and bake in 325F oven for 3 hours, adding last 1/2 cup of cooking liquid during last 30 minutes of cooking. Remove from oven. Combine brown sugar, melted butter. Drizzle over beans. Bake, uncovered, for another hour or until liquid has evaporated.