Page 48 - Harrington Family Recipes

Barbecue Black Beans with Rum

Serving Size : 9 Preparation Time :0:00
Categories : Vegetables and Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 cans black beans -- (15-ounce) drained

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 etchup 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.

Yield: 9 servings (serving size: 1/2 cup)

Note from source: Rum has always been a major part of the Caribbean's
history and personality, but these beans are also good without it.

*Chorizo is a pork sausage from Spain. The original stuff is pretty
fatty. Recently I have been seeing lower-fat and other meat-versions.
One way to get rid of the fat in the sausage is to prick it all over and
simmer it for a few minutes and then press the fat out using paper towels.
Considering the amount of fat on the paper towels after doing this, I
think it works fairly well.

**I am not sure if using rum extract would give the same flavor - I used
the real thing since I happened to have it in the house for cooking and
enjoying purposes. If you don't have rum around, I would suggest the
extract rather than trying to use another distilled substance since
nothing else tastes like rum. Use a few drops of the extract in a small
amount of water.

Source: "In The Kitchen With Liann"

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