JAMAICAN BAKED BEANS (for four)

2 cups dried white pea beans

¾ pound salt pork, cut into ½ inch cubes

1 teaspoon salt

1 small onion, studded with 4 cloves

½ cup brown sugar or molasses

¼ cup dark rum

2 teaspoons dry mustard

1 teaspoon freshly ground black pepper

pinch of thyme

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1.  If unprocessed beans are used, soak them in 1 quart of water overnight.  Soak the salt pork in cold water to cover 2 hours.

2.  Drain the beans and put them in a large kettle.  Add enough water to reach 2 inches above the beans.  Add the salt and bring to a boil.  Lower the heat and simmer the beans until they are barely tender.  This will require 30 to 40 minutes for the unprocessed beans, 20 minutes for the quick-cooking variety.

3.  Preheat the oven to 250*.

4.  Place the onion in the center of an earthenware casserole.  Cover with a layer of half the drained beans and add a layer of half the salt pork.  Add the remainder of the beans and top with the remaining salt pork.

5.  Combine the sugar, rum, mustard, pepper and thyme and add to the beans.  Add boiling water barely to cover and top the casserole with a tight-fitting lid.  Bake 4 to 5 hours, or until tender, adding a little boiling water as necessary to keep the beans sufficiently moist.  Uncover casserole and let beans cook 30 minutes longer without additional water.

from Craig Claiborne, The New York Times Cook Book