Bobby Flay’s Honey-Rum Baked Black Beans
"Chef Bobby Flay cooked these baked black beans, spiked with chorizo and rum, on one of his television shows, Throwdown! with Bobby Flay, to compete with a more-traditional batch of Carolina baked beans. We adore the results. If you bring them along to a summer party, reheat before serving or bring them in a crock-pot and plug it in when you get to the party. Recipe adapted from Bobby Flay’s Throwdown! by Bobby Flay with Stephanie Banyas and Miriam Garron (Clarkson Potter, 2010)...."
INGREDIENTS
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1 pound dried black beans (about 2 3/4 cups), picked over and soaked in cold water for 8 hours (or see Tip)
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1 tablespoon canola oil
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8 ounces dried chorizo (see Note), cut into small dice (about 2 cups)
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1 medium Spanish onion, cut into small dice
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1 medium carrot, cut into small dice
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4 cloves garlic, finely chopped
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1 cup dark rum
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2 cups homemade chicken stock or canned reduced-sodium chicken broth, plus more if needed
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1 cup Mesa Grill Barbecue Sauce or your favorite barbecue sauce
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1/4 cup plus 2 tablespoons coarsely chopped fresh cilantro leaves, divided
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1/4 cup clover honey
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3 tablespoons molasses
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3 tablespoons light brown sugar
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1/2 teaspoon kosher salt, or more to taste
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1/2 teaspoon freshly ground pepper, or more taste
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