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Cook Time:45 minsAdditional Time:2 hrs 15 minsTotal Time:3 hrsServings:16Yield:16 servings, about 1/2 cup eachJump to Nutrition Facts
Cook Time:45 minsAdditional Time:2 hrs 15 minsTotal Time:3 hrsServings:16Yield:16 servings, about 1/2 cup each
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:2 hrs 15 mins
Additional Time:
2 hrs 15 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:16
Servings:
16
Yield:16 servings, about 1/2 cup each
Yield:
16 servings, about 1/2 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 pound dried black beans (about 2 3/4 cups), picked over and soaked in cold water for 8 hours (or see Tip)1tablespooncanola oil8 ounces dried chorizo (see Note), cut into small dice (about 2 cups)1medium Spanish onion, cut into small dice1medium carrot, cut into small dice4clovesgarlic, finely chopped1cupdark rum2 cups homemade chicken stock or canned reduced-sodium chicken broth, plus more if needed1 cup Mesa Grill Barbecue Sauce or your favorite barbecue sauce1/4 cup plus 2 tablespoons coarsely chopped fresh cilantro leaves, divided¼cupclover honey3tablespoonsmolasses3tablespoonslight brown sugar½teaspoonkosher salt, or more to taste½teaspoonfreshly ground pepper, or more taste
Cook Mode(Keep screen awake)
Ingredients
1 pound dried black beans (about 2 3/4 cups), picked over and soaked in cold water for 8 hours (or see Tip)
1tablespooncanola oil
8 ounces dried chorizo (see Note), cut into small dice (about 2 cups)
1medium Spanish onion, cut into small dice
1medium carrot, cut into small dice
4clovesgarlic, finely chopped
1cupdark 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, divided
¼cupclover honey
3tablespoonsmolasses
3tablespoonslight brown sugar
½teaspoonkosher salt, or more to taste
½teaspoonfreshly ground pepper, or more taste
Directions
Preheat oven to 325F.
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.
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.
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.
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.
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.
Originally appeared: EatingWell Magazine, May/June 2011
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Nutrition Facts(per serving)267Calories7gFat34gCarbs10gProtein
Nutrition Facts(per serving)
- 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.
