1 lb White Beans **; Dry
1/4 lb Salt Pork; Diced
1 ts Dry Mustard
1/2 c Molasses; Full Flavored
2 tb Dark Rum
Salt & Freshly Ground Black Pepper; To Taste
Put beans in a large pot with enough water to cover by about 2 inches. Bring to a simmer over medium-high heat. Reduce heat to a medium and simmer uncovered for 15 minutes. Drain beans, reserving the cooking liquid, then transfer beans to a 2-quart bean pot or Dutch oven.
Preheat the oven to 250 degrees. Place salt pork in a small pot, add water to cover, then bring to a boil over high heat. Drain pork and add to beans. In a small bowl, dissolve mustard in 1 teaspoon of warm water. Add dissolved mustard, molasses, and rum to beans. Season with salt and pepper, and mix gently but thoroughly.
Heat reserved cooking liquid in a medium saucepan over medium heat. Pour enough of the liquid (about 3 cups) into the bean pot so that the beans are moist but not floating. Reserve remaining cooking liquid. Cover pot and bake, occasionally checking to ensure that beans are not drying out, adding reserved cooking liquid as needed. Cook until beans are soft, about 5 hours.
Remove cover, gently stir beans, and return to oven. Bake uncovered until the cooking liquid thickens into a sauce. Season to taste with salt and pepper, and serve with brown bread if you like.