6 slices thick-cut applewood-smoked bacon
1 cup chopped onion
1 bag (16 oz) dried navy beans (2 cups), sorted, rinsed
12-3/4 cups water
1/2 cup packed brown sugar
1/4 cup real maple syrup
1/4 cup deli mustard
1-1/2 teaspoons Worcestershire sauce
1 tablespoon cider vinegar
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup dark rum
MAPLE-RUM BAKED BEANS
- Heat oven to 350°F. Cook bacon in CORNINGWARE® FRENCH WHITE® CAST ALUMINIUM™ 4 QUART BRAISER over medium heat about 4 minutes or until crisp. Remove bacon to paper towel-lined plate. Crumble bacon; set aside. Drain drippings, reserving 2 tablespoons in pan. Cook onion in drippings over medium heat about 4 minutes, stirring occasionally, until crisp-tender. Spoon into a heatproof bowl; set aside.
- In same pan, heat beans and 10 cups of the water to boiling. Boil uncovered 2 minutes. Stir in brown sugar, syrup, mustard, Worcestershire sauce, vinegar, salt, pepper, and reserved bacon and onion. Cover and bake 4 hours, stirring occasionally.
- Stir in rum and remaining 2-3/4 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency.