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EatingWell
Bobby Flay's Honey-Rum Baked Black Beans
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
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Tips
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.
Tips
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
Serving Size:
about 1/2 cup Per Serving:
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.
Exchanges:
1 starch, 1 other carbohydrate, 1 medium-fat meat
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