Over the summer, I traveled to Honduras on a mission trip with 30+ other church members. It was an amazing and hard week. I shared about it in two parts (so far) if you want to check it out here and here. And while we did eat a lot of chicken, rice, and beans, these beans aren't Hondurian in any way, shape, or form. However, I still think of that trip when I think about this recipe because I read it in a magazine on the plane there, snapped a pic, and passed on the magazine to another person to enjoy. And since that trip, everytime I got through my phone pictures and see it there, waiting for me to make, I'm transported back to that flight.
Totally random, I know, but that's how my brain works.
Back to the beans. Baked beans, by nature, take awhile to make and usually a couple of steps (unless you cheat and go with canned instead of dry). But in my experience, they're always worth the effort. This is my first time making (or eating!) baked black beans and they were delicious! The chorizo adds a Mexican flare and a bit of spice.
The next time you're looking for sides at your BBQ, consider these for a change!
*Note: This recipe won't work with canned beans without changing the liquid amounts significantly.
Honey-Rum Baked Beans
1 pound dried black beans, picked over
2 links chorizo sausage, casing removed
1 large Spanish onion
2 medium carrots
5 cloves garlic
1 tablespoon canola or vegetable oil
1 cup dark rum
1/3 cup honey
1/4 cup molasses
1/4 cup light brown sugar
1 can low sodium chicken broth
1 cup barbecue sauce
1/3 cup plus 2 tablespoons fresh cilantro leaves, coarsely chopped
Kosher salt and pepper
In a large bowl, place beans and add cold water to cover by 2 inches. Soak for 8 hours.
Drain beans, place in 8 quart saucepan, and add cold water to cover by 2 inches. Heat to boiling on high. Reduce heat to medium, partially cover, and simmer 1 to 1.5 hours or until very tender, stirring occasionally. Drain beans and place in large bowl.
Preheat oven to 325 degrees F.
Meanwhile, cut onion and carrots into a small dice. Finely chop garlic.
In a large skillet, heat oil on high. Add chorizo and cook until browned. Remove the cooked chorizo and add onion and carrots to the skillet. Cook 5-6 minutes or until softened. Add garlic and cook 1 minute, stirring. Add rum and cook 3 minutes or until reduced by half.
Transfer the onion mixture to the bowl with the beans and add the honey, molasses, brown sugar, broth, barbecue sauce, chorizo, and 1/3 cup cilantro. Mix gently to combine and stir in 1/2 teaspoon salt and 1/4 teaspoon fresh ground pepper.
Transfer the mixture to a deep 2 to 2.5 quart baking dish. Cover tightly with foil and bake 30 minutes.
Uncover and bake 45 minutes longer.
*If at this point there is still too much liquid, transfer the mixture back to the stove top and let simmer until more of it cooks off.*
Garnish with remaining 2 tablespoons cilantro before serving.
Source: Good Housekeeping Magazine