New England Baked Beans

1 pound dried navy beans -- or peas rinsed

water 4 slices bacon -- chopped

2 cups finely chopped onions

2 golden delicious apples -- chopped

1/4 cup light molasses

1/4 cup dark rum

2 tablespoons packed brown sugar

2 teaspoons salt

1 teaspoon dry mustard

1/2 teaspoon freshly ground pepper

1. Place beans in large bowl with enough water to cover by 2 inches; let stand overnight. (Or, to quick-soak, combine beans with water to cover by 2 inches in large saucepan; bring to boil. Boil 2 minutes. Remove from heat. Cover an d let stand 1 hour.) Drain.

2. Combine beans with 8 cups water in large saucepan; bring to boil. Reduce h eat and simmer, covered, 1 hour. Drain.

3. Meanwhile, heat oven to 300?F. Cook bacon and onions in heavy Dutch oven ov er medium-high heat until onions are tender, 8 minutes. Stir in remaining ingr edients plus cooked beans and 3 cups water; bring to boil. Cover pot and trans fer to oven. Bake 3 hours, until liquid is absorbed. Makes 8 cups.

Some of the best things in life can't be hurried, and that includes all-America n baked beans. We did break with tradition, by adding a splash of dark rum and substituting the natural sweetness of apples for some of the brown sugar.

Prep time: 15 minutes plus soaking Baking time: 3 hours Degree of difficulty: e asy

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

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