Honey-Rum Baked Black Beans

By á-58

Ingredients

• 1 lb. dried black beans
• 8 oz. dried chorizo
• 1 large Spanish onion
• 2 medium carrots
• 5 clove garlic
• 1 tbsp. canola oil
• 1 c. dark rum
• 1/3 c. clover honey
• 1/4 c. molasses
• 1/4 c. packed light brown sugar
• 1 can lower-sodium chicken broth
• 1 c. barbecue sauce
• 1/3 c. coarsely chopped fresh cilantro leaves
• 2 tbsp. coarsely chopped fresh cilantro leaves
• kosher salt
• Pepper

Details

Servings 8
Preparation time 35mins
Cooking time 180mins

Preparation

Step 1

1 In large bowl, place beans and add cold water to cover by 2 inches. Soak for 8 hours.

2 Drain beans; place in 8-quart saucepot and add cold water to cover by 2 inches. Heat to boiling on high. Reduce heat to medium, partially cover, and simmer 1 to 1 1/2 hours or until very tender, stirring occasionally. Drain beans and place in large bowl.

3 Preheat oven to 325 degrees F.

4 Meanwhile, cut chorizo, onion, and carrots into small dice. Finely chop garlic.

5 In 12-inch skillet, heat oil on high. Add chorizo and cook 5 to 7 minutes or until golden brown and crisp, stirring occasionally. With slotted spoon, transfer to paper-towel-lined plate to drain. Add onion and carrots to oil in pan; cook 5 to 6 minutes or until softened, stirring frequently. Add garlic and cook 1 minute, stirring. Add rum and cook 3 minutes or until reduced by half.

6 Transfer onion mixture to bowl with beans, along with honey, molasses, brown sugar, broth, barbecue sauce, chorizo, and 1/3 cup cilantro. Mix gently to combine, and stir in 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Transfer mixture to deep 2- to 2 1/2-quart baking dish. Cover tightly with foil.

7 Bake 30 minutes. Uncover and bake 45 minutes longer or until golden brown on top.

8 Let stand at least 10 minutes before serving. Garnish with remaining 2 tablespoons cilantro.