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Ingredients

• 1 pound dried black beans (about 2 3/4 cups), picked over and soaked in cold water for 8 hours (or see Tip)
• 1 tablespoon canola oil
• 8 ounces dried chorizo (see Note), cut into small dice (about 2 cups)
• 1 medium Spanish onion, cut into small dice
• 1 medium carrot, cut into small dice
• 4 cloves garlic, finely chopped
• 1 cup dark rum
• 2 cups homemade chicken stock or canned reduced-sodium chicken broth, plus more if needed
• 1 cup Mesa Grill Barbecue Sauce or your favorite barbecue sauce
• 1/4 cup plus 2 tablespoons coarsely chopped fresh cilantro leaves
• 1/4 cup clover honey
• 3 tablespoons molasses
• 3 tablespoons light brown sugar
• 1/2 teaspoon kosher salt, or more to taste
• 1/2 teaspoon freshly ground pepper, or more taste

Description

Bobby Flay’s Honey-Rum Baked Black Beans - The Huffington Post

Kitchen Daily