If using dried beans - place in a large pot with cold water and let stand for 8 hours (overnight)
Drain the beans and again add cold water to cover. Bring to boil over high heat and then reduce to medium and simmer until tender - 1 hour. Drain and reserve.
Preheat oven to 300 degrees.
In saute pan over medium heat saute the chorizo until it is brown - pour off all but 3T of fat. Add the onion, garlic, and carrot and cook until onion is translucent - about 4 min.
In a mixing bowl combine chorizo mixture with the beans, rum and honey and season with S & P. Pour the mixture into a baking dish, add the chicken stock and cover. Bake for 20 minutes. Check to see if mixture is dry and add water or stock if needed. Continue baking covered another 25 minutes. Uncover and bake an additional 15 minutes. Remove from oven and fold in cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (461g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 128 (23%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 30.3mg||9 %|
|Sodium 624mg||22 %|
|Potassium 1081.6mg||28 %|
|Total Carbohydrate 62.5g||18 %|
|Dietary Fiber 18.6g||74 %|
|Sugars, other 43.9g|
|Protein 30.2g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 558
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