Best 3 Bobby Flays Honey Rum Baked Black Beans Recipes

Indulge in a culinary journey with Bobby Flay's Honey Rum Baked Black Beans, a delectable dish that harmonizes smoky, sweet, and savory flavors. These plump black beans are slow-baked in a symphony of honey, dark rum, and aromatic spices, resulting in a tender, slightly caramelized masterpiece. Accompanying this main attraction are three additional bean-centric recipes that promise to tantalize your taste buds. Embark on a flavor-packed adventure with Bobby Flay's Black Bean and Corn Salad, a vibrant medley of fresh corn, black beans, and a zesty cilantro dressing. Dive into the depths of smoky flavors with Bobby Flay's Chipotle Black Bean Soup, a hearty and comforting dish that showcases the perfect balance between heat and smokiness. Last but not least, satisfy your craving for a hearty one-pot meal with Bobby Flay's Black Bean Tacos, a delectable combination of black beans, sweet potatoes, and a flavorful chipotle sauce, all nestled in warm tortillas. Get ready to embark on a culinary expedition, where each recipe showcases the versatility and deliciousness of black beans.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

Yield serves 8

Number Of Ingredients 14

Ingredients

12 ounces dried black beans, picked over and soaked in cold water for 8 hours
1 tablespoon canola oil
8 ounces dried chorizo, cut into small dice
1 medium Spanish onion, cut into small dice
1 medium carrot, cut into small dice
4 cloves garlic, finely chopped
1 cup dark rum
1/4 cup clover honey
3 tablespoons molasses
3 tablespoons light brown sugar
2 cups homemade chicken stock (see page 220) or canned low-sodium chicken broth, plus more if needed
1 cup Mesa Grill Barbecue Sauce (see Sources, page 269) or your favorite barbecue sauce
1/4 cup plus 2 tablespoons coarsely chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper

Steps:

Drain the beans. Place them 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, 1 to 1 1/2 hours. Drain the beans and place them in a large bowl.
Preheat the oven to 325°F.
Heat the oil in a large sauté pan over high heat. Add the chorizo and cook until golden brown on both sides and crisp, 5 to 7 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the sauté pan and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the rum and cook until reduced by half. Add this mixture to the beans.
Add the honey, molasses, brown sugar, stock, barbecue sauce, and the 1/4 cup cilantro to the beans. Mix gently to combine, and season with salt and pepper. Transfer the mixture to a large baking dish, cover, and bake for 30 minutes.
Check to see if the bean mixture is dry; if it is, add a little more stock. Return it to the oven and bake for another 20 to 30 minutes. Then remove the cover and bake until golden brown on top, 15 minutes.
Garnish with the remaining 2 tablespoons cilantro, and let sit for 10 minutes before serving.

Tips:

To achieve the best flavor, use high-quality rum. A dark rum will impart a richer flavor than a light rum.
Use canned black beans that are low in sodium or rinse them thoroughly before using to reduce the saltiness.
Be sure to soak the beans for at least 4 hours or overnight before cooking. This will help to reduce the cooking time and make the beans more tender.
If you don't have a Dutch oven, you can use a large pot or skillet. Just be sure that it has a lid.
Serve the beans with rice, roasted vegetables, or your favorite side dish.

Conclusion:

Bobby Flay's Honey Rum Baked Black Beans are a delicious and easy-to-make side dish that is perfect for any occasion. The combination of sweet honey, smoky rum, and savory spices creates a unique and flavorful dish that will be a hit with everyone at the table. So next time you're looking for a new side dish to try, give these beans a try. You won't be disappointed!