Best Bobby Flays Honey Rum Baked Black Beans Recipes

Bobby Flay's Honey Rum Baked Black Beans image

Provided by Lvs2Cook

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

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.

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.