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Barbecue Black Beans with Rum

Yield 9 servings (serving size: 1/2 cup)
Rum has always been a major part of the Caribbean's history and personality, but these beans are also good without it.

Ingredients

  • 5 ounces chorizo
  • 1 cup diced onion
  • 4 garlic cloves, finely chopped
  • 2 jalapeño peppers, seeded and chopped
  • 1/2 cup ketchup
  • 1/2 cup molasses
  • 1/2 cup dark rum
  • 1/4 cup prepared mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1/2 teaspoon ground ginger
  • 3 (15-ounce) cans black beans, drained

Nutrition Information

  • calories 241
  • caloriesfromfat 19 %
  • fat 5.1 g
  • satfat 1.7 g
  • monofat 2.2 g
  • polyfat 0.6 g
  • protein 10.4 g
  • carbohydrate 41.3 g
  • fiber 4.2 g
  • cholesterol 9 mg
  • iron 3.1 mg
  • sodium 562 mg
  • calcium 83 mg

How to Make It

  1. Cook chorizo in a large saucepan over medium heat until browned, stirring to crumble; drain and set aside. Add onion, garlic, and jalapeños to pan; cook 5 minutes or until onion is tender. Stir in ketchup and remaining ingredients except beans; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Stir in the chorizo and beans; simmer for 1 hour over low heat, stirring occasionally.