Instructions: Rinse the beans. Cover with water and soak overnight; drain.

Place the beans, 3 cups water, the onion, celery, carrot, garlic, bay leaf, parsley, thyme, salt, and pepper in a large pot. Bring to a boil; cover and simmer 1 hour.

Preheat the oven to 325 degrees.

Transfer the beans and the liquid in the pot to a bean pot or a 1 1/2-quart casserole prepared with nonstick pan spray. Stir in the margarine and rum. Cover and bake for 2 hours. Remove the cover and bake 30 minutes longer.

Serve topped with orange wedges.

This recipe yields 6 servings.

Serving size: 2/3 cup.

Comments: Rum adds a rich, fragrant flavor to these beans, and the orange wedge garnishes add a bright accent to their deep color.

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