Molasses Dark Rum Braised Black Beans with Smoky Chorizo
Hearty black beans simmered with smoky chorizo and dark molasses rum for a deeply flavored dish perfect as a side or main. This caribbean-inspired vegetarian ready in about 135 minutes pairs dried black beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried black beans
- 4 cups water
- 2 tbsp olive oil
- 4 oz chopped smoked chorizo
- 1 cup diced yellow onion
- 3 cloves minced garlic cloves
- 1 tsp ground cumin
- 1/4 cup dark rum
- 1 tbsp blackstrap molasses
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup dried black beans and soak in water for at least 4 hours or overnight. Drain and rinse again.
- Step 2: In a large pot, heat 2 tablespoons olive oil over medium heat. Add 4 ounces chopped smoked chorizo and sauté for 4-5 minutes until the edges are crispy and fat renders.
- Step 3: Add 1 cup diced yellow onion and 3 minced garlic cloves to the pot, cooking for 3 minutes until fragrant and translucent.
- Step 4: Stir in 1 teaspoon ground cumin, then add the soaked beans, 4 cups water, 1/4 cup dark rum, and 1 tablespoon blackstrap molasses. Bring to a boil.
- Step 5: Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beans are tender and the sauce thickens, stirring occasionally.
- Step 6: Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Stir in 2 tablespoons chopped fresh cilantro before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Molasses Dark Rum Braised Black Beans with Smoky Chorizo take to make?
Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Molasses Dark Rum Braised Black Beans with Smoky Chorizo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.
Can I substitute ingredients in Molasses Dark Rum Braised Black Beans with Smoky Chorizo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Molasses Dark Rum Braised Black Beans with Smoky Chorizo for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Molasses Dark Rum Braised Black Beans with Smoky Chorizo?
Caribbean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
