Barbecue Black Beans with Rum
5 ounces chorizo
1 cup diced onion
4 garlic cloves, finely chopped
2 jalapeņo 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
Cook chorizo in a large saucepan over medium heat until browned,
stirring to crumble; drain and set aside.
Add onion, garlic, and jalapeņos 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
Stir in the chorizo and beans; simmer for 1 hour over
low heat, stirring occasionally.
Yield: 9 servings (serving size: 1/2 cup)