From: Good Housekeeping US
Yields:
8
Prep Time:
35 mins
Total Time:
3 hrs
Cal/Serv:
520
This sweet and filling baked beans dish gets a little kick from some dark rum.
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Ingredients
- 1 lb. dried black beans
- 8 oz. dried chorizo
- 1 large Spanish onion
- 2 medium carrots
- 5 clove garlic
- 1 Tbsp. canola oil
- 1 cup dark rum
- cup clover honey
- 1/4 cup molasses
- 1/4 cup packed light brown sugar
- 1 can lower-sodium chicken broth
- 1 cup barbecue sauce
- cup coarsely chopped fresh cilantro leaves
- 2 Tbsp. coarsely chopped fresh cilantro leaves
- kosher salt
- Pepper
Directions
- Step 1In large bowl, place beans and add cold water to cover by 2 inches. Soak for 8 hours.
- Step 2Drain beans; place in 8-quart saucepot and add cold water to cover by 2 inches. Heat to boiling on high. Reduce heat to medium, partially cover, and simmer 1 to 1 1/2 hours or until very tender, stirring occasionally. Drain beans and place in large bowl.
- Step 3Preheat oven to 325 degrees F.
- Step 4Meanwhile, cut chorizo, onion, and carrots into small dice. Finely chop garlic.
- Step 5In 12-inch skillet, heat oil on high. Add chorizo and cook 5 to 7 minutes or until golden brown and crisp, stirring occasionally. With slotted spoon, transfer to paper-towel-lined plate to drain. Add onion and carrots to oil in pan; cook 5 to 6 minutes or until softened, stirring frequently. Add garlic and cook 1 minute, stirring. Add rum and cook 3 minutes or until reduced by half.
- Step 6Transfer onion mixture to bowl with beans, along with honey, molasses, brown sugar, broth, barbecue sauce, chorizo, and 1/3 cup cilantro. Mix gently to combine, and stir in 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Transfer mixture to deep 2- to 2 1/2-quart baking dish. Cover tightly with foil.
- Step 7Bake 30 minutes. Uncover and bake 45 minutes longer or until golden brown on top.
- Step 8Let stand at least 10 minutes before serving. Garnish with remaining 2 tablespoons cilantro.
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