Name: Bobby Flay's Honey-Rum Baked Black Beans
Cook time: 45 min
Total time: 180 min
Ingredients: 1 pound dried black beans (about 2 3/4 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; 1/4 cup plus 2 tablespoons coarsely chopped fresh cilantro leaves, divided; 0.25 cup clover honey; 3 tablespoons molasses; 3 tablespoons light brown sugar; 0.5 teaspoon kosher salt, or more to taste; 0.5 teaspoon freshly ground pepper, or more taste

Bobby Flay's Honey-Rum Baked Black Beans

4.2

(5)

5 Reviews

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).

EatingWell Test Kitchen

Updated on March 5, 2020

Cook Time:

45 mins

Additional Time:

2 hrs 15 mins

Total Time:

3 hrs

Servings:

Yield:

16 servings, about 1/2 cup each

Nutrition Profile:

High Fiber Dairy-Free Gluten-Free Healthy Aging

Jump to Nutrition Facts

Ingredients

1 pound dried black beans (about 2 3/4 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
1/4 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

Directions

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.
Preheat oven to 325F.
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.
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 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.
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.
Garnish the beans with the remaining 2 tablespoons cilantro. Let sit for at least 10 minutes before serving.

Tips

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 tienda.com.

Nutrition Facts (per serving)

267	Calories
7g	Fat
34g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 267
% Daily Value *
Total Carbohydrate 34g	12%
Dietary Fiber 6g	23%
Total Sugars 16g
Added Sugars 12g	24%
Protein 10g	20%
Total Fat 7g	9%
Saturated Fat 2g	11%
Cholesterol 13mg	4%
Vitamin A 705IU	14%
Vitamin C 1mg	1%
Folate 105mcg	26%
Sodium 460mg	20%
Calcium 40mg	3%
Iron 2mg	12%
Magnesium 63mg	15%
Potassium 450mg	10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.