Beans With Rum is a traditional Montserratian recipe for a classic dish or accompaniment of beans and bacon in a spiced vegetable base that's finished by baking with rum. The full recipe is presented here and I hope you enjoy this classic Montserratian version of: Beans With Rum.
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Ingredients:
500g dry beans (I used black beans)
1 onion, chopped
1 garlic clove, crushed
1 carrot, sliced
1 red bell pepper, diced
110g bacon or ham, cut in fine pieces
2 tsp salt (or to taste)
1 tsp ground black pepper
1/2 tsp dry mustard
1/4 tsp hot chilli powder (or to taste)
50g brown sugar
125ml rum
Method:
Soak beans overnight in a large bowl of cold water. Drain the beans, transfer to a large pan and add in all the remaining ingredients (except the rum).
Add enough boiling water to cover beans, bring to a boil, reduce to a brisk simmer and continue cooking until their skins start to burst (about an hour).
Transfer the bean mixture into a baking dish. Pour over the rum, cover with foil or a lid then transfer to an oven pre-heated to 160C and bake for about 150 minutes.
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