Rum And Coke Baked Black Beans Recipes

Steps:

• 1. preheat oven to 300 degrees
• 2. In a saute pan over med-high heat saute the chorizo until it's brown and fat is rendered (about 5 minutes
• 3. remove chorizo from pan and pour off all but 3 Tablespoons of fat, add onions, garlic, carrot to pan and sweat until onions are translucent and tender (about 4 minutes)
• 4. in a mixing bowl combine chorizo, onion mixture, rum, honey, cola. season to taste with salt and pepper and add beans.
• 5. Pour mixture into a baking dish, add 2 cups stock and cover
• 6. Bake 20 minutes, check to see if mixture is dry, add stock if needed, continue cooking covered for 25 more minutes.
• 7. Uncover and bake 15 more minutes, remove from oven fold in cilantro and serve immmediately.

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.

Steps:

• Preheat the oven to 325 degrees.
• In a large bowl, combine the beans, onion, sugar, ketchup, Coke, dry mustard, and salt and pepper; stir till well blended. Scrape the mixture into a large, shallow baking dish.
• Drape the bacon slices evenly over the top and bake uncovered till the bacon is thoroughly cooked and the beans are bubbling, 1 to 1 1/4 hours.

Steps:

• Chop onion and saute until soft.
• Combine with all the other ingredients, including a little of the water from cooking the beans.
• Bake, covered at 350F for 45 minutes to 1 hour.

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.

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.

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

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.

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. Make Ahead Tip: Cover and refrigerate for up to 3 days. Tip: To soak beans using a "quick-soak" mothod, 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 and 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.