Bobby Flay's Honey-Rum Baked Black Beans

Bobby Flay's Honey-Rum Baked Black Beans

6 Reviews
From: EatingWell Magazine, 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).

Ingredients 16 servings

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Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound dried black beans (about 2¾ cups), picked over and soaked in cold water for 8 hours (or see Tip)
  • 1 tablespoon canola oil
  • 8 ounces dried chorizo (see Note), cut into small dice (about 2 cups)
  • 1 medium Spanish onion, cut into small dice
  • 1 medium carrot, cut into small dice
  • 4 cloves garlic, finely chopped
  • 1 cup dark rum
  • 2 cups homemade chicken stock or canned reduced-sodium chicken broth, plus more if needed
  • 1 cup Mesa Grill Barbecue Sauce or your favorite barbecue sauce
  • ¼ cup plus 2 tablespoons coarsely chopped fresh cilantro leaves, divided
  • ¼ cup clover honey
  • 3 tablespoons molasses
  • 3 tablespoons light brown sugar
  • ½ teaspoon kosher salt, or more to taste
  • ½ teaspoon freshly ground pepper, or more taste


  • Active

  • Ready In

  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 1½ hours. Drain and transfer to a large bowl.
  2. Preheat oven to 325F.
  3. Heat oil in a large saute 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, ¼ 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.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • Tip: To soak beans using a “quick-soak” method, place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.
  • Note: Dried, Spanish-style chorizo is a seasoned, fully cooked, smoked pork sausage. Find it near other cured sausages in well-stocked super markets or online at

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 267 calories; 7 g fat(2 g sat); 6 g fiber; 34 g carbohydrates; 10 g protein; 104 mcg folate; 12 mg cholesterol; 16 g sugars; 12 g added sugars; 705 IU vitamin A; 1 mg vitamin C; 40 mg calcium; 2 mg iron; 460 mg sodium; 450 mg potassium
  • Nutrition Bonus: Folate (26% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 other carbohydrate, 1 medium-fat meat

Reviews 6

July 04, 2019
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By: Walter
Seriously anyone that i know and has had these beans including self loves them, key ingredient in my thought is the bar b que sauce, your preference is your flavor my opinion.
December 28, 2013
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By: EatingWell User
Must be the new math Some how I am expected to get 16 servings (1/2 cup) from 2.75 cups of beans????? Pros: none Cons: Apparently no one proof read the receipe
May 31, 2013
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By: EatingWell User
Fabulous Recipe These have become the go-to baked beans in our house. Make sure to use Spanish Chorizo it will make this dish rock. Try it, I promise, you'll like it. Pros: Tasty
July 16, 2012
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By: EatingWell User
I don't usually go the dry bean route..but did this time. Unfortunately, I messed up with the rum (got spiced instead of dark) and the only chorizo I could find in the store was ground; it fell to pieces once heated). So, I ended up with almost 7 pounds of the worst smelling concoction ever. My friend is gonna give them a try and see how well she can do (now that she knows what NOT to buy)!! Sorry Bobby...I'll do better next time.
March 12, 2012
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By: GoodFun-GlutenFree
Absolutely incredible! While these were a bit time-consuming to make, it was well worth the effort. I couldn't find chorizo so I used a spiced summer sausage. They turned out incredible and were the absolute hit of the picnic I brought them to! Pros: Delicious Cons: Time-consuming
May 29, 2011
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By: pennyc3960
Bobby Flay's Baked Beans The baked beans tasted good, I liked the addition of the rum, but next time will leave out the chorizo. Pros: Easy to prepare, although time consuming Cons: Would have tasted just fine without the Chorizo, and save several dollars, also.
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