Description[]
Source: BOBBY FLAY'S THROWDOWN! - BOBBY FLAY, STEPHANIE BANYAS, and MIRIAM GARRON
Ingredients[]
- 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 molasses
- 3 tablespoons light brown sugar
- 2 cups homemade chicken stock or canned low-sodium chicken broth, plus more if needed
- 1 cup Mesa Grill Barbecue Sauce or your favorite barbecue sauce
- ¼ cup plus 2 tablespoons coarsely chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper
Directions[]
- 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.
- Preheat the oven to 325°F.
- 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 carrot to 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.
- 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.
- 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.
- Garnish with the remaining 2 tablespoons cilantro, and let sit for 10 minutes before serving.
YIELD: SERVES 8