Volume 15 Number 82
US Library of Congress ISSN: 1530-3292
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Barbecue Black Beans with Rum
5 ounces chorizo
1 cup diced onion
4 garlic cloves, finely chopped
2 jalapeño peppers, seeded and chopped
1/2 cup ketchup
1/2 cup molasses
1/2 cup dark rum
1/4 cup prepared mustard
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1/2 teaspoon ground ginger
3 (15-ounce) cans black beans, drained
Cook chorizo in a large saucepan over medium heat until browned,
stirring to crumble; drain and set aside. Add onion, garlic, and
jalapeños to pan; cook 5 minutes or until onion is tender. Stir in
ketchup and remaining ingredients except beans; bring to a boil. Reduce
heat, and simmer 5 minutes, stirring occasionally. Stir in the chorizo
and beans; simmer for 1 hour over low heat, stirring occasionally. Makes
9 servings.
Nutritional Information
Amount per serving
Calories: 241
Calories from fat: 19%
Fat: 5.1g
Saturated fat: 1.7g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.6g
Protein: 10.4g
Carbohydrate: 41.3g
Fiber: 4.2g
Cholesterol: 9mg
Iron: 3.1mg
Sodium: 562mg
Calcium: 83mg