Best Black Beans Dark Rum Recipes

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BOBBY FLAY'S HONEY RUM BAKED BLACK BEANS



Bobby Flay's Honey Rum Baked Black Beans image

Make and share this Bobby Flay's Honey Rum Baked Black Beans recipe from Food.com.

Provided by Lvs2Cook

Categories     Black Beans

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb dried black beans, picked over (or substitute 5 1/2 cups drained canned black beans)
1/2 lb chorizo sausage, coarsely diced
1 small Spanish onion, diced fine
2 tablespoons minced garlic
1 medium carrot, peeled and diced fine
1 cup dark rum
1/4 cup honey
salt and pepper
3 cups chicken stock or 3 cups canned low sodium chicken broth
1/4 cup coarsely chopped cilantro

Steps:

  • If using dried beans, place in a large pot with cold water to cover and let stand for 8 hours or overnight. Drain the beans and again add cold water to cover. Bring to a boil over high heat; then reduce the heat to medium and simmer until tender, about 1 hour. Drain and reserve.
  • Preheat oven to 300 degrees F.
  • In a saute pan over medium-high heat, saute the chorizo until it is brown and the fat is rendered, about 5 minutes. Remove the chorizo from the pan and pour off all but 3 tablespoons of the fat. Add the onion, garlic, and carrot and sweat until the onion is translucent and tender, about 4 minutes.
  • In a mixing bowl, combine the chorizo mixture with the beans, rum, and honey and season to taste with salt and pepper. Pour the mixture into a casserole or baking dish, add the stock, and cover.
  • Bake the beans 20 minutes. Check to see if the mixture is dry and add water or stock if needed. Continue baking, covered, another 25 minutes. Uncover and bake an additional 15 minutes. Remove from the oven and fold in the cilantro. Serve immediately.

Nutrition Facts : Calories 462.2, Fat 12.8, SaturatedFat 4.6, Cholesterol 27.7, Sodium 489.2, Carbohydrate 50.2, Fiber 9.1, Sugar 12.1, Protein 21.8

RUM AND COKE BAKED BLACK BEANS



Rum and Coke Baked Black Beans image

Part one of my Ninja Chef Challenge picture borrowed

Provided by Lisa 'Gayle' Goff

Categories     Other Side Dishes

Time 1h

Number Of Ingredients 10

5 1/2 c drained canned black beans
1/2 lb chorizo sausage, coarsly diced
2 Tbsp minced garlic
1 medium carrot, peeled and diced fine
1/2 c dark rum
1/2 c cola (coke)
1/4 c honey
2-3 c chicken stock
salt and pepper to taste
1/4 c chopped cilantro

Steps:

  • 1. preheat oven to 300 degrees
  • 2. In a saute pan over med-high heat saute the chorizo until it's brown and fat is rendered (about 5 minutes
  • 3. remove chorizo from pan and pour off all but 3 Tablespoons of fat, add onions, garlic, carrot to pan and sweat until onions are translucent and tender (about 4 minutes)
  • 4. in a mixing bowl combine chorizo, onion mixture, rum, honey, cola. season to taste with salt and pepper and add beans.
  • 5. Pour mixture into a baking dish, add 2 cups stock and cover
  • 6. Bake 20 minutes, check to see if mixture is dry, add stock if needed, continue cooking covered for 25 more minutes.
  • 7. Uncover and bake 15 more minutes, remove from oven fold in cilantro and serve immmediately.

HONEY-RUM BLACK BEANS



Honey-Rum Black Beans image

Provided by Bobby Flay

Categories     side-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 pound chorizo sausage, diced
1 large Spanish onion, finely diced
1 large carrot, diced
4 cloves garlic, finely chopped
1 pound black beans, soaked, cooked until tender and drained well
1 cup dark rum
1/8 cup honey, or more to taste
1/8 cup molasses, or more to taste
3 tablespoons dark brown sugar
Salt and freshly ground pepper
3 to 5 cups homemade chicken stock or low-sodium canned chicken broth
1/4 cup chopped fresh cilantro leaves, optional

Steps:

  • Preheat oven to 325 degrees F.
  • Cook sausage in a medium saute pan until golden brown and fat has rendered. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the pan and cook until soft. Add the garlic and cook for 1 minute.
  • Place the beans in a large bowl, stir in the cooked onion mixture, rum, honey, molasses, sugar, and cooked chorizo. Season with salt and pepper, to taste. Transfer the mixture to a casserole or baking dish and pour 3 cups of the stock over. Bake the beans, covered, for 20 minutes. Check to see if the mixture is dry and add more stock, if needed. Continue baking an additional 20 minutes. Uncover and bake for 15 minutes, remove from the oven, and fold in the cilantro, if using. Let sit for 10 minutes before serving.

OUR BEST DARK RUM COCKTAILS (+HURRICANE COCKTAIL)



Our Best Dark Rum Cocktails (+Hurricane Cocktail) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Drinks

Time 10m

Number Of Ingredients 5

2 oz. dark rum (or white rum)
1/2 oz. freshly squeezed orange juice
1/2 oz. grenadine syrup
1/2 oz. freshly squeezed lime juice
Maraschino cherry or orange slice for garnish

Steps:

  • Fill a hurricane glass halfway to the top with ice cubes.
  • Shake all ingredients well in a cocktail shaker.

Nutrition Facts : Calories 290 kcal, ServingSize 1 serving

CARIBBEAN-STYLE BLACK BEANS WITH RUM



Caribbean-Style Black Beans With Rum image

This is still really good even without the rum, but better with it! you can reduce the rum to 1/4 cup or increase it to 1/2 cup if desired! Use a dry smoked sausage for this, chorizo would work fine, although I have only made this using smoked sausage, I imagine that thick-sliced bacon could replace the smoked sausage. Adjust the Tabasco sauce to suit taste.

Provided by Kittencalrecipezazz

Categories     Black Beans

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

6 ounces dry smoked sausage (chopped or sliced)
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
2 large jalapeno peppers, seeded and finely chopped
1/2 cup ketchup
1/2 cup molasses
1/3 cup dark rum
1/4 cup prepared yellow mustard
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
Tabasco sauce
1/2 teaspoon ground ginger
3 (15 ounce) cans black beans, drained
salt and black pepper

Steps:

  • In a large saucepan cook the sausage over medium heat until browned; drain fat but leave a small amount in the saucepan.
  • Crumble the cooked sausage into pieces; set aside.
  • Add in the onion, garlic and jalapenos; saute for about 4-5 minutes or until tender.
  • Add in ketchup with all remaining ingredients (except the black beans, salt and pepper) bring to a boil, reduce heat and simmer for 10 minutes stirring occasionally.
  • Add in the cooked sausage and the drained black beans; stir to combine, then simmer over low heat for about 1 hour or a little more.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 490.9, Fat 10.9, SaturatedFat 3.7, Cholesterol 20.4, Sodium 861.2, Carbohydrate 72.6, Fiber 14.2, Sugar 26.4, Protein 21.5

BLACK BEANS & DARK RUM



Black Beans & Dark Rum image

While I am Sicilian, my mother was a multi-national cook. Growing up she always made the best fresh cooked beans and rice. When I moved out of the house I made some changes to her recipe - but still remained dissatisfied. I called her and asked what the problem was - She asked me why I left out the RUM. I made that addition &...

Provided by Angel Slave

Categories     Other Main Dishes

Time 2h30m

Number Of Ingredients 15

1 lb dried black beans, picked over and rinsed
1 - 8 oz piece of smoked turkey breast
1 bay leaf
1/2 white onion - plus
1/2 white onion - chopped
2 Tbsp spanish olive oil
6 clove garlic - finely minced
1 c finely chopped celery
1 c finely chopped bell color (whatever color you have)
1 Tbsp finely chopped jalapeno
2 c finely chopped chorizo style turkey sausage
1 tsp sea salt
1/4 tsp fresh cracked pepper
2 Tbsp dark rum - puerto rican rum or st thomas
3 c of your favorite grain - quinoia, ferro, or wild rice (which is actually a grass)

Steps:

  • 1. Place black beans in a glass bowl and cover with water; soak overnight. Drain & rinse beans and place them in a Dutch oven; cover with 6 cups of water. Add the smoked turkey, bay leaf and 1/2 onion. Bring the beans to a boil over high heat; cover, reduce the heat, and simmer for 1 1/2 hour, or until soft. Remove the bay leaf and the onion; discard
  • 2. In a medium skillet, heat the oil to medium high; add chopped onion, diced garlic, celery, peppers - sweet and hot; saute' for 5 minutes, or until the vegetables are tender. Add the chopped turkey sausage and saute' until heated through 3-4 minutes; set aside
  • 3. Transfer 2 cups of the beans and 1 cup of the broth into a blender, food processor, or magic bullet; pulse until smooth. Return the pureed bean mixture into the pot with the rest of the soup; add the sausage mixture, sea salt, and cracked black pepper and stir well. Simmer the soup for ten minutes. Add the run and simmer five additional minutes
  • 4. If you've made 3 cups of white rice or grain - divide between 6 bowls and top with bean soup. It IS delicious

BOBBY FLAY'S HONEY-RUM BAKED BLACK BEANS



Bobby Flay's Honey-Rum Baked Black Beans image

Yield serves 8

Number Of Ingredients 14

12 ounces dried black beans, picked over and soaked in cold water for 8 hours
1 tablespoon canola oil
8 ounces dried chorizo, cut into small dice
1 medium Spanish onion, cut into small dice
1 medium carrot, cut into small dice
4 cloves garlic, finely chopped
1 cup dark rum
1/4 cup clover honey
3 tablespoons molasses
3 tablespoons light brown sugar
2 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth, plus more if needed
1 cup Mesa Grill Barbecue Sauce (see Sources, page 269) or your favorite barbecue sauce
1/4 cup plus 2 tablespoons coarsely chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper

Steps:

  • Drain the beans. Place them 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, 1 to 1 1/2 hours. Drain the beans and place them in a large bowl.
  • Preheat the oven to 325°F.
  • Heat the oil in a large sauté pan over high heat. Add the chorizo and cook until golden brown on both sides and crisp, 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the sauté pan and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the rum and cook until reduced by half. Add this mixture to the beans.
  • Add the honey, molasses, brown sugar, stock, barbecue sauce, and the 1/4 cup cilantro to the beans. Mix gently to combine, and season with salt and pepper. Transfer the mixture to a large baking dish, cover, and bake for 30 minutes.
  • Check to see if the bean mixture is dry; if it is, add a little more stock. Return it to the oven and bake for another 20 to 30 minutes. Then remove the cover and bake until golden brown on top, 15 minutes.
  • Garnish with the remaining 2 tablespoons cilantro, and let sit for 10 minutes before serving.

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