[Zana]

Bobby Flay's Honey-Rum Baked Black Beans

From: ArcaMax Publishing's "Healthy Recipes," via "the EatingWell Test Kitchen" (8/30/2011)

Chef Bobby Flay cooked these baked black beans, spiked with chorizo & rum, on one of his television shows, "Throwdown! with Bobby Flay," to compete with a more-traditional batch of Carolina baked beans. We adore the results. If you bring them along to a summer party, reheat before serving or bring them in a crockpot & plug it in when you get to the party. Recipe adapted from Bobby Flay's Throwdown! by Bobby Flay with Stephanie Banyas & Miriam Garron (Clarkson Potter, 2010).

Serves 16 (about 1/2 cup each)
Total Time: 3 hours (not including bean-soaking time)
Ease of Preparation: Easy
Health: High Fiber, Low Sat Fat, Low Cholesterol, Heart Healthy

Ingredients:
1 lb dried black beans (about 2 3/4 cups), picked over & soaked in cold water for 8 hours (or see Tip)
1 tablespoon canola oil
8 ozs 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 garlic cloves, 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

Directions:
1. Drain the beans. Place them in a large saucepan & add cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium, partially cover the pot & simmer until very tender; 45 minutes to 1 1/2 hours. Drain & transfer to a large bowl.
2. Preheat the oven to 325ºF.
3. Heat the oil in a large sauté pan over high heat. Add the chorizo & cook, stirring, until golden brown & crisp; 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towels.
4. Reduce the heat to medium, add the onion & carrot to the pan & cook, stirring, until soft; about 5 minutes. Add the garlic & cook for 1 minute. Add the rum, bring to a simmer & cook until reduced by half; about 5 minutes. Add this mixture to the beans.
5. Add the 2 cups of stock (or broth), barbecue sauce, 1/4 cup cilantro, honey, molasses, brown sugar & the reserved chorizo to the beans. Mix gently to combine. Season with salt & pepper. Transfer the mixture to a large baking dish & cover. Bake for 30 minutes.
6. 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 & bake 15 minutes more to thicken slightly.
7. Garnish the beans with the remaining 2 tablespoons of cilantro. Let sit for at least 10 minutes before serving.
8. Cover & refrigerate for up to 3 days.

Nutrition: (Per serving)
Calories - 261, Carbohydrates - 33, Fat - 7, Saturated Fat - 2, Monounsaturated Fat - 3, Protein - 10, Cholesterol - 12, Dietary Fiber - 6, Potassium - 443, Sodium - 418

Nutrition Bonus - Folate (26% daily value), Magnesium (16% dv)

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 & 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.