1 lb dried Cranberry beans
1/4 lb salt pork, cut into bite sized cubes
1/2 C dark, full flavored molasses
2 Tbl dark rum
1 tsp mustard powder
1 Tbl Curt's Table Spice
2/3 C Curt's BBQ sauce

The night before, rinse the beans and inspect for small stones. Place the beans in a large pot and cover them with about 3 inches of water. Allow the beans to soak overnight.

The next day add more water to the pot if necessary and bring the pot to a simmer. Simmer for 15 minutes and check them every five minutes thereafter until a sharp breath splits the skins on a spoonful of beans. Drain and reserve the liquid.

Preheat the oven to 250 degrees. Place the salt pork in a large coffee mug and cover with boiling water. After 5 minutes drain and place the salt pork and the beans into your bean pot, slow cooker or small Dutch oven. Dissolve the mustard in a small bit of water and then add to the beans. Add the molasses, rum, Table Spice and BBQ sauce. Stir well to combine.

Using the reserved bean liquor, bring the level of the liquids in the pot up until it is just visible through the beans. Cover and bake for 5 hours. Check after 2 hours, and every hour therafter, adding more bean liquid if needed. When the beans are tender, remove the cover and bake for 1/2 hour more to thicken the sauce.

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