Baked Beans - Honey-Rum Baked Black Beans (Bobby Flay)

By á-47

Ingredients

• 1 lb. drid black beans, picked over and soaked in cold water for 8 hours, or quick soak (bring to boil, boil for 2 minutes, let stand 1 hour)
• 1 Tbsp. canola oil
• 8 oz. dried chorizo (spanish link type), about 2 cups
• 1 medium spanish onion, cut into small dice
• 1 medium carrot, cut into small dice
• 4 cloves garlic, minced
• 1 cup dark rum
• 2 cups chicken broth, plus more if needed
• 1 cup BBQ sauce
• 1/4 cup + 2 Tbsp. coarsely chopped fresh cilantro leaves, divided
• 1/4 cup honey
• 3 Tbsp. molasses
• 3 Tbsp. brown sugar
• 1/2 tea. salt, or more to taste
• 1/2 tea. pepper, or more to taste

Preparation

Step 1

Drain beans. Place in a large saucepan and add cold water to cover by 2". 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 325 degrees.

Heat oil in a large saute pan over high heat. Add chorizo and cook, stirring, until golden brown and crisp, 5-7 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 chick broth, bbq 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 broth. Bake for another 30 minutes. Uncover and bake 15 minutes more to thicken slightly.

Garnish with remaining 2 Tbsp. cilantro. Let sit for at least 10 minutes before serving.