Recipe: Honey-Rum Baked Black Beans (with chorizo, Bobby Flay recipe, updated)

HONEY-RUM BAKED BLACK BEANS

"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."

1 pound dried black beans, picked over (or substitute 5 1/2 cups drained canned black beans)
1/2 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 homemade chicken stock or canned low-sodium chicken broth
1/4 cup coarsely chopped fresh 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 to the pan and sweat until the onion is translucent and tender, about 4 minutes.

In a mixing bowl, combine the chorizo and carrot 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.

Makes 8 servings
Source: Bobby Flay's From My Kitchen to Your Table by Bobby Flay and Joan Schwartz