HONEY-RUM BAKED BLACK BEANS
Makes: 16 servings, about 1/2 cup each
Active Time: 45 minutes
Total Time: 3 hours (not including bean-soaking time)
INGREDIENTS
- 1 pound dried black beans (about 2 3/4 cups), picked over and soaked in cold water for 8 hours
- 1 tablespoon canola oil
- 8 ounces dried chorizo, cut into small dice (about 2 cups)
- 1 medium Spanish onion, cut into small dice
- 1 medium carrot, cut into small dice
- 4 cloves garlic, finely chopped
- 1 cup dark rum
- 2 cups homemade chicken stock or canned reduced-sodium chicken broth, plus more if needed
- 1 cup Mesa Grill Barbecue Sauce or your favorite barbecue sauce
- 1/4 cup plus 2 tablespoons coarsely chopped fresh cilantro leaves, divided
- 1/4 cup clover honey
- 3 tablespoons molasses
- 3 tablespoons light brown sugar
- 1/2 teaspoon kosher salt, or more to taste
- 1/2 teaspoon freshly ground pepper, or more taste
PREPARATION
- Drain beans. Place 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, 45 minutes to 1 1/2 hours. Drain and transfer to a large bowl.
- Preheat oven to 325ºF.
- Heat oil in a large sauté pan over high heat. Add chorizo and cook, stirring, until golden brown and crisp, 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towels.
- Reduce heat to medium, add onion and carrot to the pan and cook, stirring, until soft, about 5 minutes. Add garlic and cook for 1 minute. Add rum, bring to a simmer and cook until reduced by half, about 5 minutes. Add this mixture to the beans.
- Add 2 cups stock (or broth), barbecue sauce, 1/4 cup cilantro, honey, molasses, brown sugar and the reserved chorizo to the beans. Mix gently to combine. Season with salt and pepper. Transfer the mixture to a large baking dish and cover. Bake for 30 minutes.
- Check to see if the bean mixture is dry; if it is, add a little more stock (or broth). Bake for 30 minutes more. Uncover and bake 15 minutes more to thicken slightly.
Garnish the beans with the remaining 2 tablespoons cilantro. Let sit for at least 10 minutes before serving.
http://www.eatingwell.com/recipes/Bobby_Flays_baked_beans.html
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