Honey-rum black beans


12 strips bacon

2 large onions, finely chopped

1 garlic clove, minced

1 3/4 cups chicken stock

1 1/2 cups cider vinegar

1″ piece fresh ginger root, chopped

1/2 tsp freshly ground black pepper

1 tbsp dry mustard

1/2 cup honey

1/4 cup dark brown sugar, packed

1/4 tsp ground cloves

1/4 tsp ground cinnamon

1 lb dried black beans, cleaned and soaked overnight

4 cups water

1/2 cup dark rum

How to prepare

In a large heavy pan, fry the bacon over medium-high heat until crisp. Drain on paper towels and set aside to cool. Discard all but 2 Tbsp of the bacon grease. In the remaining grease, sauté the onions and garlic over medium heat for 4 to 6 minutes, until translucent. Add the chicken stock, vinegar, ginger, pepper, mustard, honey, brown sugar, cloves, and cinnamon to the pan. Stir well, while bringing to a boil over medium-high heat. Drain the soaked beans and rinse them lightly under cold running water.

Add the water and the beans to the stock. Stir until the liquid comes to a boil, then turn down the heat to low, cover, and simmer 1 hour, until the beans are tender. Preheat the oven to 275° f transfer the beans to a large bean pot or earthenware casserole with a lid. Stir in the rum, cover, and bake for 6 1/2 to 7 hours. Uncover and bake 30 minutes longer, to absorb the remaining liquid and form a slight soft crust on top. Check the crust carefully, since the black color of the beans makes it difficult to see them browning. When a crust has formed, remove the beans from the oven and serve hot.

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2 thoughts on “Honey-rum black beans

  1. I would really like to try this recipe but the instructions for preparation are not all there. Could I get the rest of the recipe.

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