Honey-Rum Baked Black Beans

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Book Description

Bold, bold, bold, bold, bold! It is a word constantly associated with Bobby Flay and with good reason: he doesn't like to be subtle. "Party dishes that are bold and fragrant," "Next time you cook, take a big bold step...." "My party dishes make for a fragrant and bold mix." And yes, bold is an excellent word to describe Bobby Flay's from My Kitchen to Your Table (aptly subtitled 125 Bold Recipes). Flay's genius for mixing Latin flavors

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Bobby Flay's From My Kitchen to Your Table

Authors: BOBBY FLAY,JOAN SCHWARTZ

Date: March 1998

ISBN: 0517707292

Publisher: Clarkson Potter

Hardcover

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Honey-Rum Baked Black Beans
Recipe from: Bobby Flay's From My Kitchen to Your Table
by BOBBY FLAY,JOAN SCHWARTZ
Cookbook Heaven at Recipelink.com

Here is one of my favorite combinations -- the sweetness of honey and the kick of rum go incredibly well with black beans. This is a great starch dish and smooth, full-flavored backdrop fro a crisp roasted whole fish.

Makes 8 servings

1 pound dried black beans, picked over (or substitute 5 1/2 cups drained canned black beans)
12 pound chorizo sausage, coarsely diced
1 small Spanish onion, diced fine
2 tablespoons minced garlic
1 medium carrot, peeled and diced fine
1 cup dark rum
1/4 cup honey
Salt and pepper
3 cups Chicken Stock or canned low-sodium chicken broth
1/4 cup coarsely chopped cilantro

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.

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