Rum Beans

If you are a reader of this blog, you know I really love "drunken" beans of any kind.  I am used to putting beer in them for a savory kick, but what about something sweeter, like rum, that would lend itself to more of a baked bean style dish?  Bobby Flay had done most of the work for me, so all I had to do was change and modify to make the recipe sing to me.

So here they are bubbling away on the stove on a dreary day that didn't allow for much natural light near my stove.

And of course I forgot to snap a photo prior to eating them!

See the great red color from the spices and know it had an amazing flavor, like a great baked beans without the baking step.  They also tasted like those yummy Boston offerings.  I actually think I will make this again, taking the time to bake a lovely crust on top.

The biggest modification I made to this was to add the rum.  Yes, these honey rum beans did not have rum as an ingredient - a complete editorial oversight I am sure.  Try these with a nice potato salad and a great dark beer for a fabulous end of summer meal!

Honey-Rum Pinto Beans Inspired from Bobby Flay

• 1 T canola oil
• 4 oz country ham, diced
• 1/2 medium Spanish onion, cut into small dice
• 3 cloves garlic, finely chopped
• Two 15-ounce cans pinto beans, drained, rinsed well and drained again
• 1 cup BBQ sauce
• 1-2 cup homemade chicken stock or low-sodium canned broth, plus more if needed
• 1/2 cup dark rum
• 1/4 cup clover honey
• 3 tablespoons light brown sugar
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped cilantro

Put the canola oil and ham in a medium cast-iron or enamel coated cast-iron Dutch oven over medium heat. Cook until crisp. Add the onions to the pan and cook until soft, about 5 minutes. Add the garlic and cook, about 1 minute. Add the beans, barbecue sauce, 1 cup stock, honey, rum and brown sugar and mix gently to combine; season with salt and pepper. Cover and simmer, about 20 minutes. Check to see if the mixture is dry, and if it is, add a little more stock. Continue simmering until slightly thickened, about 15 minutes. Garnish the top with the cilantro and let sit 10 minutes before serving.