Recipe by Kittencal@recipezazz
This is still really good even without the rum, but better with it! you can reduce the rum to 1/4 cup or increase it to 1/2 cup if desired! Use a dry smoked sausage for this, chorizo would work fine, although I have only made this using smoked sausage, I imagine that thick-sliced bacon could replace the smoked sausage. Adjust the Tabasco sauce to suit taste.
Top Review by Tracy S.
We love this recipe. I was looking for a side dish to serve with jerk-spiced chicken breasts. These beans are such an interesting mix of the classic baked bean recipe with the Caribbean flair of jerk seasonings. Yummy!
- 6 ounces dry smoked sausage (chopped or sliced)
- 1 medium onion, chopped
- 2 tablespoons fresh minced garlic (or to taste)
- 2 large jalapeno peppers, seeded and finely chopped
- 1⁄2 cup ketchup
- 1⁄2 cup molasses
- 1⁄3 cup dark rum
- 1⁄4 cup prepared yellow mustard
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- Tabasco sauce
- 1⁄2 teaspoon ground ginger
- 3 (15 ounce) cans black beans, drained
- salt and black pepper
Directions See How It's Made
- In a large saucepan cook the sausage over medium heat until browned; drain fat but leave a small amount in the saucepan.
- Crumble the cooked sausage into pieces; set aside.
- Add in the onion, garlic and jalapenos; saute for about 4-5 minutes or until tender.
- Add in ketchup with all remaining ingredients (except the black beans, salt and pepper) bring to a boil, reduce heat and simmer for 10 minutes stirring occasionally.
- Add in the cooked sausage and the drained black beans; stir to combine, then simmer over low heat for about 1 hour or a little more.
- Season with salt and pepper to taste.