Black Beans Dark Rum Recipes

BOBBY FLAY'S HONEY-RUM BAKED BLACK BEANS

Steps:

• Drain beans. Place 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, 45 minutes to 1 1/2 hours. Drain and transfer to a large bowl.
• Preheat oven to 325F.
• Heat oil in a large saute pan over high heat. Add chorizo and cook, stirring, until golden brown and crisp, 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towels.
• Reduce heat to medium, add onion and carrot to the pan and cook, stirring, until soft, about 5 minutes. Add garlic and cook for 1 minute. Add rum, bring to a simmer and cook until reduced by half, about 5 minutes. Add this mixture to the beans.
• Add 2 cups stock (or broth), barbecue sauce, 1/4 cup cilantro, honey, molasses, brown sugar and the reserved chorizo to the beans. Mix gently to combine. Season with salt and pepper. Transfer the mixture to a large baking dish and cover. Bake for 30 minutes.
• Check to see if the bean mixture is dry; if it is, add a little more stock (or broth). Bake for 30 minutes more. Uncover and bake 15 minutes more to thicken slightly.
• Garnish the beans with the remaining 2 tablespoons cilantro. Let sit for at least 10 minutes before serving.

CARIBBEAN-STYLE BLACK BEANS WITH RUM

Steps:

• In a large saucepan cook the sausage over medium heat until browned; drain fat but leave a small amount in the saucepan.
• Crumble the cooked sausage into pieces; set aside.
• Add in the onion, garlic and jalapenos; saute for about 4-5 minutes or until tender.
• Add in ketchup with all remaining ingredients (except the black beans, salt and pepper) bring to a boil, reduce heat and simmer for 10 minutes stirring occasionally.
• Add in the cooked sausage and the drained black beans; stir to combine, then simmer over low heat for about 1 hour or a little more.
• Season with salt and pepper to taste.

BOBBY FLAY'S HONEY-RUM BAKED BLACK BEANS

Steps:

• 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 1 1/2 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 1/4 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.

BOBBY FLAY'S HONEY RUM BAKED BLACK BEANS

Steps:

• If using dried beans, place in a large pot with cold water to cover and let stand for 8 hours or overnight. Drain the beans and again add cold water to cover. Bring to a boil over high heat; then reduce the heat to medium and simmer until tender, about 1 hour. Drain and reserve.
• Preheat oven to 300 degrees F.
• In a saute pan over medium-high heat, saute the chorizo until it is brown and the fat is rendered, about 5 minutes. Remove the chorizo from the pan and pour off all but 3 tablespoons of the fat. Add the onion, garlic, and carrot and sweat until the onion is translucent and tender, about 4 minutes.
• In a mixing bowl, combine the chorizo mixture with the beans, rum, and honey and season to taste with salt and pepper. Pour the mixture into a casserole or baking dish, add the stock, and cover.
• Bake the beans 20 minutes. Check to see if the mixture is dry and add water or stock if needed. Continue baking, covered, another 25 minutes. Uncover and bake an additional 15 minutes. Remove from the oven and fold in the cilantro. Serve immediately.

BLACK BEANS & DARK RUM

Steps:

• 1. Place black beans in a glass bowl and cover with water; soak overnight. Drain & rinse beans and place them in a Dutch oven; cover with 6 cups of water. Add the smoked turkey, bay leaf and 1/2 onion. Bring the beans to a boil over high heat; cover, reduce the heat, and simmer for 1 1/2 hour, or until soft. Remove the bay leaf and the onion; discard
• 2. In a medium skillet, heat the oil to medium high; add chopped onion, diced garlic, celery, peppers - sweet and hot; saute' for 5 minutes, or until the vegetables are tender. Add the chopped turkey sausage and saute' until heated through 3-4 minutes; set aside
• 3. Transfer 2 cups of the beans and 1 cup of the broth into a blender, food processor, or magic bullet; pulse until smooth. Return the pureed bean mixture into the pot with the rest of the soup; add the sausage mixture, sea salt, and cracked black pepper and stir well. Simmer the soup for ten minutes. Add the run and simmer five additional minutes
• 4. If you've made 3 cups of white rice or grain - divide between 6 bowls and top with bean soup. It IS delicious