oz dried black beans, soaked for 8 hours in cold water.
tbsp canola oil
pound chorizo sausage, diced
medium Spanish onion, finely diced
medium carrot, diced
cloves garlic, finely chopped
cup dark rum
cup honey, or more to taste
tbsp molasses, or more to taste
tablespoons dark brown sugar
Salt and freshly ground pepper
cups homemade chicken stock or low-sodium canned chicken broth
cup BBQ sauce (optional homemade in directions)
cup chopped fresh cilantro leaves, optional
Drain 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 pot, and simmer until very tender, 60-90 minutes. Preheat oven to 325 degrees F. Cook sausage in a medium saute pan until golden brown and fat has rendered. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the pan and cook until soft. Add the garlic and cook for 1 minute. Add rum and cook until reduced by half. Add mixture to beans. Add cooked meat, honey, molasses, sugar, stock, BBQ sauce, and 1/4 cilantro to the beans. Mix gently to combine, and season with salt/pepper. Transfer the mixture to a large baking dish, cover, and bake 30 minutes. Check to see if mix is dry; if it is, add some extra stock. Return to oven and bake another 25 minutes. Then remove cover and bake golden 15 minutes. Garnish with 2 tbsp cilantro, let sit at least 10 minutes before serving.