Rum Baked Beans Food

RUM BAKED BEANS

Rum Baked Beans image

Rum is the secret ingredient in this baked bean recipe.

Provided by Southern Living Editors

Categories BBQ Side Dishes

Time 1h20m

Yield Serves 10

Number Of Ingredients 12

Ingredients

6 thick-cut bacon slices, chopped
1 cup chopped sweet onion
2 garlic cloves, minced
1 (28-oz.) can baked beans with bacon and brown sugar
1 (16-oz.) can navy beans, drained and rinsed
1 (16-oz.) can dark red kidney beans, drained and rinsed
1 (16-oz.) can light red kidney beans, drained and rinsed
1 (15-oz.) can black beans, drained and rinsed
½ cup packed dark brown sugar
½ cup ketchup
½ cup gold rum
¼ cup apple cider vinegar

Steps:

Preheat oven to 350°F. Cook bacon in a large skillet over medium until crisp; remove, reserving 2 tablespoons drippings in skillet. Add onion, and cook, stirring often, until tender, about 5 minutes; add garlic, and cook 1 minute.
Stir together bacon, onion mixture, baked beans, and next 8 ingredients in a large bowl. Spoon into a lightly greased 13- x 9-inch baking dish.
Bake, covered with aluminum foil, 30 minutes; uncover and bake 30 more minutes.

RUM BAKED BEANS

Rum Baked Beans image

Make and share this Rum Baked Beans recipe from Food.com.

Provided by troyh

Categories Beans

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 cups navy beans, cooked
1/4 cup light molasses
1 -2 tablespoon soy sauce (or to taste)
1 onion
1 tablespoon prepared mustard
2 tablespoons rum

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.

Nutrition Facts : Calories 189.9, Fat 0.7, SaturatedFat 0.1, Sodium 417, Carbohydrate 36.4, Fiber 9.9, Sugar 9, Protein 8.1

HONEY-RUM BLACK BEANS

Honey-Rum Black Beans image

Provided by Bobby Flay

Categories side-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/2 pound chorizo sausage, diced
1 large Spanish onion, finely diced
1 large carrot, diced
4 cloves garlic, finely chopped
1 pound black beans, soaked, cooked until tender and drained well
1 cup dark rum
1/8 cup honey, or more to taste
1/8 cup molasses, or more to taste
3 tablespoons dark brown sugar
Salt and freshly ground pepper
3 to 5 cups homemade chicken stock or low-sodium canned chicken broth
1/4 cup chopped fresh cilantro leaves, optional

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.

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

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