Here is a Trinidad recipe we tried once, from a Caribbean cookbook.
BAKED BEANS WITH RUM/b>
1 pound navy white beans, soaked overnight 1 large onion, chopped 1/4 cup olive oil 1/4 pound salt pork, well-streaked 1 1/2 teaspoons grated fresh ginger Six garlic cloves, chopped, or to taste 1/2 cup chili sauce (be sparing if the sauce is strong) 1/2 cup dark molasses 1/3 cup rum 1 tablespoon dry mustard salt and pepper, to taste 8 cups water or stock
Slightly heat garlic and onion in olive oil (do not brown). Put drained beans and water in a large pan and bring to a boil. Lower heat and simmer about 2 hours. Drain beans and reserve liquids. Transfer beans to casserole or bean pot. Slightly cook salt pork (or bacon) in a saucepan and mix in onion and garlic. Simmer over medium heat. Stir onion, pork, etc. into beans, add cooking liquids, chili sauce, molasses, sugar, rum, mustard, etc. Cook covered casserole slowly until hot, adding a little more liquid if necessary.
Not to my taste, a little too sweet. As my wife says, it's a little fussy, and "too much sugar for a dime." She tried it once as I remember. We like the pork browned Boston style, and don't know why it can't be made all in the casserole.
We modify the Boston recipe to use a casserole, and just use good streaky bacon, simplifying that old recipe as well. We use a good grade of molasses, seldom having dark heavy molasses on hand.