Molasses Dark Rum Braised Black Beans with Smoky Chorizo

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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.

Prep: 15 min Cook: 120 min Serves 4 Caribbean cuisine 280 cal/serving

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Ingredients

1 cup dried black beans
4 cups water
2 tbsp olive oil
4 oz chopped smoked chorizo
1 cup diced yellow onion
3 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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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.