1 lb. dried white beans, soaked overnight, drained
1 tablespoon olive oil
1 onion, peeled and chopped
3 cloves garlic, peeled and chopped
1/4 pound salt pork
1 12-ounce can dark beer
1 teaspoon dried mustard
1/2 cup molasses
2 tablespoons dark rum
Salt and pepper, to taste

In a crock pot, place beans and turn crockpot to high.  In frying pan over medium-high heat, sauté onion, garlic, and salt pork in olive oil for 5 minutes.  Add mixture to beans.  Add beer, mustard, molasses and rum.  Season with salt and pepper.  Cover and cook for 3 to 3 1/2 hours until beans are tender.

Serves 8
Patriot Tip

Soaking beans for a period of time allows the bean to absorb water, which begins to dissolve the starches that cause intestinal discomfort.  As the beans soak, they will increase in size.  Some argue that the beans taste better if they are soaked before cooking.

Patriot History

Boston is nicknamed “Beantown” from its long history of slow cooking beans in molasses since the colonial days.  Sugar cane from the West Indies was shipped to Boston to be made into rum to be sent to Africa in order to purchase slaves.