Best 4 Black Beans Dark Rum Recipes

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Black beans and dark rum, a combination that might sound unusual to some, holds a charm that's hard to resist and the result can be a culinary delight you'll never forget. With a blend of smoky, sweet, and slightly boozy flavors, this dish offers a unique taste experience that will tantalize your taste buds. Whether you're looking for a hearty main course or a side dish that truly shines, black beans cooked with dark rum are a versatile choice that will satisfy your cravings. In this article, we'll explore the best recipes for cooking black beans with dark rum, providing you with a range of options to suit your preferences and dietary needs. From classic Cuban recipes to modern twists, get ready to embark on a culinary journey where tradition meets innovation and where every bite tells a story.

Let's cook with our recipes!

BOBBY FLAY'S HONEY-RUM BAKED BLACK BEANS



Bobby Flay's Honey-Rum Baked Black Beans image

Chef Bobby Flay cooked these baked black beans, spiked with chorizo and 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 crock-pot and plug it in when you get to the party. Recipe adapted from Bobby Flay's Throwdown! by Bobby Flay with Stephanie Banyas and Miriam Garron (Clarkson Potter, 2010).

Provided by EatingWell Test Kitchen

Categories     Healthy Potluck Side Dish Recipes

Time 3h

Number Of Ingredients 15

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, divided
¼ cup clover honey
3 tablespoons molasses
3 tablespoons light brown sugar
½ teaspoon kosher salt, or more to taste
½ teaspoon freshly ground pepper, or more taste

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 34.3 g, Cholesterol 12.5 mg, Fat 6.8 g, Fiber 6.3 g, Protein 10.1 g, SaturatedFat 2.2 g, Sodium 460.3 mg, Sugar 15.8 g

BOBBY FLAY'S HONEY RUM BAKED BLACK BEANS



Bobby Flay's Honey Rum Baked Black Beans image

Make and share this Bobby Flay's Honey Rum Baked Black Beans recipe from Food.com.

Provided by Lvs2Cook

Categories     Black Beans

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb dried black beans, picked over (or substitute 5 1/2 cups drained canned black beans)
1/2 lb chorizo sausage, coarsely diced
1 small Spanish onion, diced fine
2 tablespoons minced garlic
1 medium carrot, peeled and diced fine
1 cup dark rum
1/4 cup honey
salt and pepper
3 cups chicken stock or 3 cups canned low sodium chicken broth
1/4 cup coarsely chopped cilantro

Steps:

  • If using dried beans, place in a large pot with cold water to cover and let stand for 8 hours or overnight. Drain the beans and again add cold water to cover. Bring to a boil over high heat; then reduce the heat to medium and simmer until tender, about 1 hour. Drain and reserve.
  • Preheat oven to 300 degrees F.
  • In a saute pan over medium-high heat, saute the chorizo until it is brown and the fat is rendered, about 5 minutes. Remove the chorizo from the pan and pour off all but 3 tablespoons of the fat. Add the onion, garlic, and carrot and sweat until the onion is translucent and tender, about 4 minutes.
  • In a mixing bowl, combine the chorizo mixture with the beans, rum, and honey and season to taste with salt and pepper. Pour the mixture into a casserole or baking dish, add the stock, and cover.
  • Bake the beans 20 minutes. Check to see if the mixture is dry and add water or stock if needed. Continue baking, covered, another 25 minutes. Uncover and bake an additional 15 minutes. Remove from the oven and fold in the cilantro. Serve immediately.

Nutrition Facts : Calories 462.2, Fat 12.8, SaturatedFat 4.6, Cholesterol 27.7, Sodium 489.2, Carbohydrate 50.2, Fiber 9.1, Sugar 12.1, Protein 21.8

HONEY-RUM BLACK BEANS



Honey-Rum Black Beans image

Provided by Bobby Flay

Categories     side-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 pound chorizo sausage, diced
1 large Spanish onion, finely diced
1 large carrot, diced
4 cloves garlic, finely chopped
1 pound black beans, soaked, cooked until tender and drained well
1 cup dark rum
1/8 cup honey, or more to taste
1/8 cup molasses, or more to taste
3 tablespoons dark brown sugar
Salt and freshly ground pepper
3 to 5 cups homemade chicken stock or low-sodium canned chicken broth
1/4 cup chopped fresh cilantro leaves, optional

Steps:

  • Preheat oven to 325 degrees F.
  • Cook sausage in a medium saute pan until golden brown and fat has rendered. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the pan and cook until soft. Add the garlic and cook for 1 minute.
  • Place the beans in a large bowl, stir in the cooked onion mixture, rum, honey, molasses, sugar, and cooked chorizo. Season with salt and pepper, to taste. Transfer the mixture to a casserole or baking dish and pour 3 cups of the stock over. Bake the beans, covered, for 20 minutes. Check to see if the mixture is dry and add more stock, if needed. Continue baking an additional 20 minutes. Uncover and bake for 15 minutes, remove from the oven, and fold in the cilantro, if using. Let sit for 10 minutes before serving.

CARIBBEAN-STYLE BLACK BEANS WITH RUM



Caribbean-Style Black Beans With Rum image

This is still really good even without the rum, but better with it! you can reduce the rum to 1/4 cup or increase it to 1/2 cup if desired! Use a dry smoked sausage for this, chorizo would work fine, although I have only made this using smoked sausage, I imagine that thick-sliced bacon could replace the smoked sausage. Adjust the Tabasco sauce to suit taste.

Provided by Kittencalrecipezazz

Categories     Black Beans

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

6 ounces dry smoked sausage (chopped or sliced)
1 medium onion, chopped
2 tablespoons fresh minced garlic (or to taste)
2 large jalapeno peppers, seeded and finely chopped
1/2 cup ketchup
1/2 cup molasses
1/3 cup dark rum
1/4 cup prepared yellow mustard
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
Tabasco sauce
1/2 teaspoon ground ginger
3 (15 ounce) cans black beans, drained
salt and black pepper

Steps:

  • In a large saucepan cook the sausage over medium heat until browned; drain fat but leave a small amount in the saucepan.
  • Crumble the cooked sausage into pieces; set aside.
  • Add in the onion, garlic and jalapenos; saute for about 4-5 minutes or until tender.
  • Add in ketchup with all remaining ingredients (except the black beans, salt and pepper) bring to a boil, reduce heat and simmer for 10 minutes stirring occasionally.
  • Add in the cooked sausage and the drained black beans; stir to combine, then simmer over low heat for about 1 hour or a little more.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 490.9, Fat 10.9, SaturatedFat 3.7, Cholesterol 20.4, Sodium 861.2, Carbohydrate 72.6, Fiber 14.2, Sugar 26.4, Protein 21.5

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your black beans and dark rum dish will be. Look for fresh, organic black beans and a good quality dark rum.
  • Soak your black beans overnight: This will help to soften them and reduce the cooking time. If you don't have time to soak them overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Use a variety of spices: The spices in this recipe add a lot of flavor to the dish. Don't be afraid to experiment with different spices to find a combination that you like.
  • Don't overcook the black beans: Overcooked black beans will be mushy and bland. Cook them until they are just tender, but still have a slight bite to them.
  • Serve the black beans and dark rum dish immediately: This dish is best served fresh. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve it, reheat it over low heat until it's warmed through.

Conclusion:

Black beans and dark rum is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting dish to try, give black beans and dark rum a try. You won't be disappointed!

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