Return to Content

Baked Beans with Rum

Baked Beans with Rum
5 votes, 4.36 avg. rating (85% score)
Print Friendly

Yield: Serves 10-12.

A lot of people prefer these to Boston Baked because they're not as sweet. Or maybe it's the rum?

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 pounds dried pea beans
  • 1 onion stuck with 3 cloves
  • 1 tablespoon salt
  • 3/4 pound lean salt pork
  • 3/4 pound smoked ham
  • 3 onions, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dry mustard
  • 1/4 cup dark rum


Cover the beans with water and soak overnight. Drain and add fresh water to 3 inches above the beans. Add the onion with cloves and the salt. Boil 5 minutes. Skim, reduce the heat and simmer for 30 minutes, or until tender (not mushy).
Put the salt pork in water and bring to a boil. Lower the heat and simmer for 30 minutes. Remove the pork and cut in small pieces. Cut the smoked ham in julienne strips.

Blend the mustard with a little of the bean liquid. Place a layer of beans in the bottom of a large baking dish. Add a layer of pork, ham, onion and garlic. Repeat the layers, ending with beans on top. Add the mustard mixture and enough bean liquid to come to the top of the baking dish. Bake at 300 degrees for about 4 hours. Add more liquid if necessary.

Remove from the oven and pour the rum over the beans. Return to the oven and bake for another 45 minutes, or until brown and bubbly.

Updated Tuesday, July 24th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111