Tuesday, December 06, 2011


serves six

3/4 pound thick-cut bacon (8 slices), diced
1 pound Rockwell or red kidney beans, cooked until just tender
1/2 cup mild molasses
1/2 cup dark rum
2 tablespoons Dijon mustard
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
Freshly ground pepper
1/4 cup spicy (such as fireweed or mesquite) honey, or to taste

Preheat the oven to 325 degrees. Place the bacon at the bottom of a large, heavy, ovenproof pot, such as a Dutch oven. Mix the beans, molasses, rum, mustard, red pepper flakes, salt, and pepper to taste in a bowl, and pour on top of the bacon. Carefully add water to cover the beans to about twice their depth, and cook for 2 hours, uncovered. (The liquid should be at a bare simmer.) Stir, then continue baking, checking the beans every half hour or so and stirring any caramelized pieces back under, until the water is totally absorbed, the beans are plump and creamy and the top of the dish is caramelized, for at least 3 hours and up to 8 hours. (If the beans aren’t completely gooey and soft, add more water and keep cooking.) Season with honey and additional salt and pepper, if necessary, and serve hot. Beans can be made a day ahead and reheated before serving.

bacon recipe courtesy of: Edible Seattle, March/April 2010

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