7/31/2019 Bobby Flay’s Honey-Rum Baked Black Beans from Bobby Flay's Throwdown

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7/31/2019 Bobby Flay’s Honey-Rum Baked Black Beans from Bobby Flay's Throwdown

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Bobby Flay’s

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

¼ cup clover honey

3 tablespoons molasses3 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

¼ 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 1½ hours.

Drain the beans and place them in a large bowl.

2. Preheat the oven to 325ºF.

3. 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 carrotto 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.

4. Add the honey, molasses, brown sugar,

stock, barbecue sauce, and the ¼ 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 itis, 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.