Prep 20 mins
Cook 1 hr
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.
- 170.09 g dry smoked sausage (chopped or sliced)
- 1 medium onion, chopped
- 29.58 ml fresh minced garlic (or to taste)
- 2 large jalapeno peppers, seeded and finely chopped
- 118.29 ml ketchup
- 118.29 ml molasses
- 78.07 ml dark rum
- 59.14 ml prepared yellow mustard
- 29.58 ml brown sugar
- 29.58 ml Worcestershire sauce
- Tabasco sauce
- 2.46 ml ground ginger
- 3 (1275.72 g) can black beans, drained
- salt and black pepper
- 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.
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!
These were really delicious! We've made these several times now and used bacon instead of sausage, sausage and no meat at all, always including the rum. These really compliment spicy meat and chicken dishes and have a complex and wonderful flavor. Thank you very much!