HONEY RUM BAKED BLACK BEANS (for four to six)

½ pound chorizo, diced

1 large Spanish onion, finely diced

1 large carrot, peeled and diced

4 cloves garlic, finely chopped

1 pound black beans, soaked for at least 4 hours or overnight, drained, placed in a casserole with cold water to cover by 2 inches, simmered until tender, 1 to 1-1/2 hours 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 black pepper

3 to 5 cups homemade chicken stock or low sodium canned chicken broth

¼ cup chopped fresh cilantro leaves (optional)

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1.   Preheat oven to 325*.

2.   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 1 minute.

3.   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 oven and fold in the cilantro, if using.  Let sit for 10 minutes before serving.

from Bobby Flay, the Food Network