I always love a good BBQ. Just tossing some burgers and hotdogs on the grill and spending some time with family and friends.
With summer finally upon us (maybe? It was totally on 50 today – boo) it is time to invite some people over and fire up the grill!
However, in my opinion, a barbeque is not complete without my favorite side dish, baked beans! In the past, I have simply opened a can of baked beans (maybe adding a little bacon here and there). Then I came upon this recipe. Let me tell you, it is a show stopper!
This is a Mexican inspired dish using black beans and a whole ton of spices. Looking through the ingredient list, I initially thought that these beans could be a bit sweet. But the flavors melded together in a delightful combination that is indescribable. These are sure to be the hit of any BBQ!
Rum Baked Black Beans
Adapted from A Couple in the Kitchen
1 lb bacon
1 onion, chopped (about 1 cup)
2 cloves garlic, minced (1 tsp)
2 tbsp flour
½ cup chicken stock
¼ cup balsamic vinegar
¼ cup honey
2 tbsp brown sugar
1 ½ tsp dry mustard
½ tsp ground ginger
½ tsp black pepper
¼ tsp ground cinnamon
1/8 tsp allspice
4 (15 oz) cans black beans, undrained
1/3 cup dark rum
Preheat oven to 325 degrees F. Drain and rinse 3 of the cans of beans. Leave the fourth can undrained. Set aside.
In a large pot, cook the bacon until crisp. Crumble the bacon and set aside. Drain off all but about 2 tablespoons of bacon drippings.
Add the onions and garlic to the drippings and cook over medium heat for about 5 minutes, or until the onions are tender. Add the flour and cook another minute, stirring constantly.
Add the chicken stock, balsamic vinegar, and all of the spices. Bring the mixture to a boil, stirring constantly. Add the drained and undrained beans and stir to mix, making sure the beans are completely coated.
Remove from heat and add the rum and crumbled bacon. Stir well.
Transfer the mixture to a casserole dish. Cover and bake for 1 hour. Remove the cover and stir. Continue baking, uncovered, for 20 minutes and serve.