Name: Honey-Rum Baked Black Beans
Prep time: 35 min
Total time: 3 h
Yield: 8
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 c. dark rum; c. clover honey; 1/4 c. molasses; 1/4 c. packed light brown sugar; 1 can lower-sodium chicken broth; 1 c. barbecue sauce; c. coarsely chopped fresh cilantro leaves; 2 tbsp. coarsely chopped fresh cilantro leaves; kosher salt; Pepper

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.