Bobby Flay’s Honey-Rum Baked Black Beans

Name: Bobby Flay’s Honey-Rum Baked Black Beans
Yield: serves 8
Ingredients: 12 ounces dried black beans, picked over and soaked in cold water for 8 hours; 1 tablespoon canola oil; 8 ounces dried chorizo, cut into small dice; 1 medium Spanish onion, cut into small dice; 1 medium carrot, cut into small dice; 4 cloves garlic, finely chopped; 1 cup dark rum; 1/4 cup clover honey; 3 tablespoons molasses; 3 tablespoons light brown sugar; 2 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth, plus more if needed; 1 cup Mesa Grill Barbecue Sauce (see Sources, page 269) or your favorite barbecue sauce; 1/4 cup plus 2 tablespoons coarsely chopped fresh cilantro leaves; Kosher salt and freshly ground black pepper

December 9, 2011

Recipe information

Yield
serves 8

Ingredients

12 ounces dried black beans, picked over and soaked in cold water for 8 hours

1 tablespoon canola oil

8 ounces dried chorizo, cut into small dice

1 medium Spanish onion, cut into small dice

1 medium carrot, cut into small dice

4 cloves garlic, finely chopped

1 cup dark rum

1/4 cup clover honey

3 tablespoons molasses

3 tablespoons light brown sugar

2 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth, plus more if needed

1 cup Mesa Grill Barbecue Sauce (see Sources, page 269) or your favorite barbecue sauce

1/4 cup plus 2 tablespoons coarsely chopped fresh cilantro leaves

Kosher salt and freshly ground black pepper

Preparation

Step 1
Drain the beans. Place them in a large saucepan and add cold water to cover by 2 inches. Bring to a boil over high heat, reduce the heat to medium, partially cover the pot, and simmer until very tender, 1 to 1 1/2 hours. Drain the beans and place them in a large bowl.
Step 2
Preheat the oven to 325°F.
Step 3
Heat the oil in a large sauté pan over high heat. Add the chorizo and cook until golden brown on both sides and crisp, 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the sauté pan and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the rum and cook until reduced by half. Add this mixture to the beans.
Step 4
Add the honey, molasses, brown sugar, stock, barbecue sauce, and the 1/4 cup cilantro to the beans. Mix gently to combine, and season with salt and pepper. Transfer the mixture to a large baking dish, cover, and bake for 30 minutes.
Step 5
Check to see if the bean mixture is dry; if it is, add a little more stock. Return it to the oven and bake for another 20 to 30 minutes. Then remove the cover and bake until golden brown on top, 15 minutes.
Step 6
Garnish with the remaining 2 tablespoons cilantro, and let sit for 10 minutes before serving.

Bobby Flay's Throwdown!

TagsRum Alcohol Beverages Black Bean Bean and Legume Vegetable Chorizo Sausage Meat Onion Root Vegetable Carrot Garlic Molasses Cilantro Herbs & Spices Side Dinner Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

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Recipe notes