Spicy Baked Beans With Molasses

Preheat oven to 350 degrees F.

Heat 1 tablespoon oil in a large, deep skillet or Dutch oven. Add onion, ginger and 1/2 teaspoon salt, and saute over medium heat for about 5 minutes or until onion begins to soften, adding more oil if needed to prevent sticking.

Add half the garlic, the chili powder, cumin, allspice and a few enthusiastic grindings of black pepper. Saute for another few minutes, then stir in the carrots, celery and remaining salt. Cover and cook over medium heat about 5 minutes longer, or until the vegetables are just beginning to become tender.

Stir in bell pepper, mustard, molasses, rum, if using, lemon juice, tomatoes and remaining garlic. Saute for another 5 minutes, then remove from the heat and stir in the beans, dill and marjoram, if desired.

Transfer to a 9-by-13-inch baking pan and cover tightly with foil. Bake undisturbed for 1 1/2 hours.

Serve hot, plain or topped with any combination of the optional toppings.

NOTE: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skins should slip off easily.

If using dried beans, soak for at least 4 hours, then drain and cook in plenty of unsalted water until tender.