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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).

Source: EatingWell Magazine, May/June 2011

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Recipe Summary test

total:
3 hrs
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

about 1/2 cup
267 calories; protein 10.1g; carbohydrates 34.3g; dietary fiber 6.3g; sugars 15.8g; fat 6.8g; saturated fat 2.2g; cholesterol 12.5mg; vitamin a iu 704.9IU; vitamin c 1.3mg; folate 104.5mcg; calcium 39.9mg; iron 2.1mg; magnesium 63.3mg; potassium 450.4mg; sodium 460.3mg; thiamin 0.3mg; added sugar 12g.

1 starch, 1 other carbohydrate, 1 medium-fat meat

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