12 strips bacon
2 large onions, finely chopped
1 garlic clove, minced
1 3/4 cups chicken stock
1 1/2 cups cider vinegar
1″ piece fresh ginger root, chopped
1/2 tsp freshly ground black pepper
1 Tbsp dry mustard
1/2 cup honey
1/4 cup dark brown sugar, packed
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 lb dried black beans, cleaned and soaked overnight
4 cups water
1/2 cup dark rum

In a large heavy pan, fry the bacon over medium-high heat until crisp. Drain
on paper towels and set aside to cool. Discard all but 2 Tbsp of the bacon
grease. In the remaining grease, saute the onions and garlic over medium
heat for 4 to 6 minutes, until translucent. Add the chicken stock, vinegar,
ginger, pepper, mustard, honey, brown sugar, cloves, and cinnamon to the
pan. Stir well, while bringing to a boil over medium-high heat. Drain the
soaked beans and rinse them lightly under cold running water. Add the water
and the beans to the stock. Stir until the liquid comes to a boil, then turn
down the heat to low, cover, and simmer 1 hour, until the beans are tender.
Preheat the oven to 275 transfer the beans to a large bean pot or
earthenware casserole with a lid. Stir in the rum, cover, and bake for 6 1/2
to 7 hours. Uncover and bake 30 minutes longer, to absorb the remaining
liquid and form a slight soft crust on top. Check the crust carefully, since
the black color of the beans makes it difficult to see them browning. When a
crust has formed, remove the beans from the oven and serve hot.
Servings: 4 to 6