Bobby Flays

Honey-Rum Baked Black Beans

Serves 8
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
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
cup plus 2 tablespoons coarsely chopped
fresh cilantro leaves
Kosher salt and freshly ground black pepper

1. 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 hours.
Drain the beans and place them in a large bowl.
2. Preheat the oven to 325F.
3. Heat the oil in a large saut 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 saut 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.
4. Add the honey, molasses, brown sugar,
stock, barbecue sauce, and the 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.
5. 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.
6. Garnish with the remaining 2 tablespoons
cilantro, and let sit for 10 minutes before
serving.