Honey Bourbon Black Beans a la Bobby Flay
Everyone is looking for a great side dish to bring to a summer potluck/barbecue. So, I found this recipe that is a riff on one created by Bobby Flay. I changed the booze from Rum to Bourbon, because I like Bourbon better. So, here’s my version of Honey Bourbon Black Beans.
Are Black Beans Good for You?
Taken from an article in Medical News Today, here are some key points about black beans. More detail and supporting information is in the main article.
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Among other benefits, black beans may help strengthen bones.
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Black beans contain quercetin and saponins which can protect the heart.
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Black beans contain around 114 kilocalories per half-cup.
For complete details, please click on the link above to read the entire article.
The Recipe for Honey Bourbon Black Beans
I suggest you use the bourbon you like to drink. Like when using wine in cooking, it doesn’t pay to skimp on your bourbon. The better the flavor, the better your beans.
Ingredients
- 1 lb dried black beans ; picked over & soaked in cold water for 8 hours
- 1 tablespoon vegetable oil
- 8 ozs dried chorizo (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 Bourbon
- 2 cups Chicken broth plus more if needed
- 1 cup of your favorite barbecue sauce
- 1/4 cup coarsely chopped fresh cilantro plus 2 tablespoons, divided
- 1/4 cup Bee Wild Gallberry 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 to taste
Instructions
- Drain the beans. Place the beans in a large saucepan, adding cold water to cover them by 2 inches. Bring to a boil over high heat. Then, reduce the heat to medium. Partially cover the pot and simmer them until they are very tender; 45 minutes to 1 1/2 hours.
- Drain the beans and transfer them to a large bowl.
- Preheat the oven to 325ºF.
- Heat the oil in a large saute pan over high heat. Add the chorizo & cook, stirring, until golden brown & crisp; 5 to 7 minutes. Remove the chorizo with a slotted spoon to a plate lined with paper towels.
- Reduce the heat to medium. Add the onion and carrot to the pan. Cook, stirring, until soft; about 5 minutes. Add the garlic and cook for 1 minute. Add the bourbon. Bring to a simmer and cook until reduced by half; about 5 minutes. Add this mixture to the beans in the large bowl.
- Add 2 cups of stock (or broth), barbecue sauce, 1/4 cup of cilantro, honey, molasses, brown sugar and the reserved chorizo to the bean mixture. Mix gently to combine. Season with salt and pepper.
- Transfer the mixture to a large baking dish and cover. Bake in the preheated 325ºF oven 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 the baking dish & bake for 15 minutes more to thicken slightly.
- Garnish the beans with the remaining 2 tablespoons of cilantro. Let them sit for at least 10 minutes before serving.
Notes
If your chorizo isn't as spicy as you like, you can mix Bee Wild's Devil's Advocate Honey in your bean mixture before you bake it. I'd start with 1/2 teaspoon and work up from there, to taste.
