Ingredients
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1 pound dried black beans (about 2 3/4 cups), picked over and soaked in cold water for 8 hours (or see Tip)
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1 tablespoon canola oil
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8 ounces dried chorizo (see Note), cut into small dice (about 2 cups)
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1 medium Spanish onion, cut into small dice
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1 medium carrot, cut into small dice
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4 cloves garlic, finely chopped
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1 cup dark rum
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2 cups homemade chicken stock or canned reduced-sodium chicken broth, plus more if needed
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1 cup Mesa Grill Barbecue Sauce or your favorite barbecue sauce
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1/4 cup plus 2 tablespoons coarsely chopped fresh cilantro leaves, divided
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¼ cup clover honey
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3 tablespoons molasses
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3 tablespoons light brown sugar
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½ teaspoon kosher salt, or more to taste
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½ teaspoon freshly ground pepper, or more taste
Directions
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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.
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Preheat oven to 325F.
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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.
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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.
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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.
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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.
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Garnish the beans with the remaining 2 tablespoons cilantro. Let sit for at least 10 minutes before serving.
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Tip: To soak beans using a “quick-soak” method, place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.
Note: Dried, Spanish-style chorizo is a seasoned, fully cooked, smoked pork sausage. Find it near other cured sausages in well-stocked super markets or online at tienda.com.
Nutrition Facts (per serving)
267 | Calories |
7g | Fat |
34g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Serving Size about 1/2 cup | |
Calories 267 | |
% Daily Value * | |
Total Carbohydrate 34g | 12% |
Dietary Fiber 6g | 23% |
Total Sugars 16g | |
Added Sugars 12g | 24% |
Protein 10g | 20% |
Total Fat 7g | 9% |
Saturated Fat 2g | 11% |
Cholesterol 13mg | 4% |
Vitamin A 705IU | 14% |
Vitamin C 1mg | 1% |
Folate 105mcg | 26% |
Sodium 460mg | 20% |
Calcium 40mg | 3% |
Iron 2mg | 12% |
Magnesium 63mg | 15% |
Potassium 450mg | 10% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.