*NOTE: Original recipe used 2 T dark sesame oil.
**NOTE: Omit the rum if you prefer, but it lends a rich flavor. What I
did since I didn't have any rum was to use 2 t rum extract - it was really
good.
Soak beans in water to cover 8 hrs or overnight.
Preheat oven to 3 deg F. Drain beans, rinse and add to a heavy kettle
with 6 C fresh water. Bring to a boil; lower heat and simmer 1 min.
Drain beans, reserving cooking water.
Place beans in bean pot or ovenproof casserole; mix with sesame oil.
Place onion in center of pot. In small bowl, mix maple syrup, rum, salt,
dry mustard and 1/2 C reserved bean liquid. Pour mixture over beans. Add
just enough bean liquid to cover beans. Cover pot; bake 2 hrs.
Add remaining bean liquid. Stir well; bake until beans are soft and
liquid is nearly absorbed, 1 1/2 - 2 hrs more. Add water as needed.
Uncover casserole during the last 3 min of bakng. Serve hot.
Makes 8 side dish servings or 6 as a main dish.
Helpful Hints:
To prepare beans in a slow cooker, simmer soaked beans in 6 C water in
saucpan until beans are tender, 4 - 6 min. Drain, reserving cookign
liquid. Add beans to slow cooker with 1/2 C reserved bean cooking liquid,
copped onion and remaining ingredients. Cook on high 5 - 6 hrs, or low 1
- 12 hrs.
Try soaking beans using the quick soak method. Cover beans with 6 C
water in a heavy pot, bring to a boil, boil gently 2 min, turn off heat,
cover and let stand 1 hr. Drain; proceed with recipe.
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