Bobby Flay’s Honey-Rum Baked Black Beans (Printer-Friendly Version) | Eating Well
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Bobby Flay’s Honey-Rum Baked Black Beans

http://www.eatingwell.com/recipes/Bobby_Flays_baked_beans.html

From EatingWell:  May/June 2011

Chef Bobby Flay cooked these baked black beans, spiked with chorizo and rum, on one of his television shows, Throwdown! with Bobby Flay, to compete with a more-traditional batch of Carolina baked beans. We adore the results. If you bring them along to a summer party, reheat before serving or bring them in a crock-pot and plug it in when you get to the party. Recipe adapted from Bobby Flay’s Throwdown! by Bobby Flay with Stephanie Banyas and Miriam Garron (Clarkson Potter, 2010).

16 servings, about 1/2 cup each | Active Time: 45 minutes | Total Time: 3 hours (not including bean-soaking time)

Ingredients

Preparation

  1. 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.
  2. Preheat oven to 325ºF.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish the beans with the remaining 2 tablespoons cilantro. Let sit for at least 10 minutes before serving.

Nutrition

Per serving : 261 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 12 mg Cholesterol; 33 g Carbohydrates; 10 g Protein; 6 g Fiber; 418 mg Sodium; 443 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 carbohydrate (other), 1 medium-fat meat

Tips & Notes