I’ve been proud of my version of Baked Beans until, that is, Mike and Peggy Adams brought this delicious dish to our home on Memorial Day. We had a simple dinner of grilled * Tri Tip and Artichoke Rice Salad and Peggy volunteered to bring the beans. These beans were so awesome…in fact I’m still eating the leftovers for lunch.
In three words, they were Sweet, Smokey and Spicy. Peggy and Mike used a Bobby Flay recipe and tweaked it to taste which is how I like to work with nearly every recipe I try. It’s a good thing they tweaked the recipe as almost every review I’ve read of the original has been poor. I loved that Peggy and Mike worked on this bean dish together as, like Greg and I, they both like to create fun meals as a team.
Along with the trip tip, beans and rice salad, we served an Edna Valley Mourvedre. Greg knew Peggy was partial to Mourvedres and the wine really went very well with what we were serving. According to several websites, Mourvedres are making a comeback in California. After dinner we had wine and cigars on the patio. Any day we get together with friends for great food and conversation is a good day.
Peggy and Mike Adams
HONEY RUM BAKED BLACK BEANS
Inspired by Bobby Flay, perfected by Peggy and Mike Adams
1½ hours
20 min prep
Ingredients
- 3 cans drained black beans
- 1/2 lb chorizo sausage, coarsely diced
- 1 small Spanish onion, diced fine
- 2 roasted Anaheim peppers, diced
- 2 tablespoons minced garlic
- 1 medium carrot, peeled and diced fine (this adds great color)
- 1/4 cup honey or more to taste
- 1 cup dark rum
- cumin and chili powder to taste (be careful with the cumin if you haven’t used it before, its strong!)
- salt and pepper
- 1 1/2 cups chicken stock or canned low sodium chicken broth
- 1/4 cup coarsely chopped cilantro
Directions
Preheat oven to 325 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, peppers 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 cumin, chili powder, salt and pepper. Pour the mixture into a casserole or baking dish, add the stock, and cover.
Bake the beans for a total of 45 minutes. After 25 minutes, check to see if the mixture is dry and add water or stock if needed. If the liquid is not reducing, remove it and boil for about 20 minutes or until reduced. Then add back to bean dish.
Uncover and bake an additional 15 minutes. Remove from the oven and sprinkle cilantro on top. Serve immediately.
*Note…if you’ve never grilled a Tri Tip you should. It’s a very popular cut of meat in California – great flavor and easy to prepare!
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I added Roasted Veggies as a side and it was perfect for Greg and I. This is a dish I prepare and enjoy at least once a month and anytime of the year. 
