Bobby Flays Honey-Rum Baked Black Beans Recipe

Name: Bobby Flays Honey-Rum Baked Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Drain the beans.
2
Place them in a large saucepan and add cold water to cover by 2 inches.
3
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.
4
Drain the beans and place them in a large bowl.
5
Preheat the oven to 325F.
6
Heat the oil in a large saute pan over high heat.
7
Add the chorizo and cook until golden brown on both sides and crisp, 5 to 7 minutes.
8
Remove with a slotted spoon to a plate lined with paper towels.
9
Add the onion and carrot to the saute pan and cook until soft, about 5 minutes.
10
Add the garlic and cook for 1 minute.
11
Add the rum and cook until reduced by half.
12
Add this mixture to the beans.
13
Add the honey, molasses, brown sugar, stock, barbecue sauce, and the 1/4 cup cilantro to the beans.
14
Mix gently to combine, and season with salt and pepper.
15
Transfer the mixture to a large baking dish, cover, and bake for 30 minutes.
16
Check to see if the bean mixture is dry; if it is, add a little more stock.
17
Return it to the oven and bake for another 20 to 30 minutes.
18
Then remove the cover and bake until golden brown on top, 15 minutes.
19
Garnish with the remaining 2 tablespoons cilantro, and let sit for 10 minutes before serving.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Bobby Flays Honey-Rum Baked Black Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bobby Flays Honey-Rum Baked Black Beans

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