Rum has always been a major part of the Caribbean's history and personality, but these beans are also good without it.
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
How to Make It
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.
Pretty darn awesome! I love how well this goes with Jerk or Hoisin grilled meat & is a nice variation from the typical BBQ Beans at picnics and get-togethers. Just watch the jalapeno peppers - our family likes it spicy, but I still have to be careful so it doesn't scorch our tongues!
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