Ingredients
- 1/2 pound chorizo sausage, diced
- 1 large Spanish onion, finely diced
- 1 large carrot, diced
- 4 cloves garlic, finely chopped
- 1 pound black beans, soaked, cooked until tender and drained well
- 1 cup dark rum
- 1/8 cup honey, or more to taste
- 1/8 cup molasses, or more to taste
- 3 tablespoons dark brown sugar
- Salt and freshly ground pepper
- 3 to 5 cups homemade chicken stock or low-sodium canned chicken broth
- 1/4 cup chopped fresh cilantro leaves, optional
Directions
Preheat oven to 325 degrees F.
Cook sausage in a medium saute pan until golden brown and fat has rendered. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the pan and cook until soft. Add the garlic and cook for 1 minute.
Place the beans in a large bowl, stir in the cooked onion mixture, rum, honey, molasses, sugar, and cooked chorizo. Season with salt and pepper, to taste. Transfer the mixture to a casserole or baking dish and pour 3 cups of the stock over. Bake the beans, covered, for 20 minutes. Check to see if the mixture is dry and add more stock, if needed. Continue baking an additional 20 minutes. Uncover and bake for 15 minutes, remove from the oven, and fold in the cilantro, if using. Let sit for 10 minutes before serving.
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By hpinchin
on September 09, 2011
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I have always enjoyed watching you cook especially for your wife, I thought that was a romantic touch. I did have one statement, I was not sure how to take a comment you made regarding the rum used for the black beans. Your statement," I have a bottle of Haitain rum of all places". What did you mean by saying that? Despite all the negativeness that has been told haiti does have alot to offer and the best rum does come from there. Although it is considered a poor country, it is home to many and we do have alot to offer.
By robertll8009
North Charlesto...
on September 03, 2011
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You can use canned beans, just omit the chicken broth entirely and add a chicken base instead. I decided to make this recipe for a cookout the same night and did not have time to soak the beans. I used canned beans and it turned out fantastic!
By johnjbiv_7760698
La Verne, CA
on June 10, 2010
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This recipe is set up to be used with dry black beans which are soaked, not canned black beans. I made a double batch. I also cooked the black beans for a few hours after soaking, however, this was probably a mistake, but Bobby's recipe is not clear on this point. As others have noticed they got soupy beans....mine also were soupy after one hour of cooking....perhaps they would have soaked up the stock if I didn't cook the beans....anyway, no big deal....I just scooped out the excess with a ladle and saved it which made an excellent base for a soup later....the beans however were still soupy, so I took the back of a spoon and pushed down once all over the dish to break up some of the beans and release some of the starches which thickened things up right away.after a little stir. Another note, with a double batch, do not double the rum....I used the amount indicated for one batch and it was still almosts too much. I reckon this recipe would work without the rum if you don't like that flavor. I made this the day before a big party...I re-heated and stirred some additional stock in to loosen it up and it seemed to be a big hit with the party goers. I rated this recipe good because the methodology was not clear regarding "prepared" black beans, but otherwise the end result was tasty and I would try it again but maybe making some slight adjustments that are more to my taste (i.e. a little less rum and a little more spice or chorizo.
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