Rum-Barbecued Black Beans

Serves 8-10...this version uses canned black beans and can be made the night before.

6 oz. smoked bacon, finely diced
1 cup diced yellow onion
4 cloves garlic, finely chopped
6 cachucha chilies, finely chopped (I couldn't find these)
2 jalapeno chilies, finely chopped (I doubled up on these)
8 oz. chorizo, diced (I used spicy chorizo)
1/2 cup ketchup
1/4 cup American-style yellow mustard
1 tsp Coleman's mustard powder
1/2 tsp ground ginger
1/2 cup dark rum
2 TBS brown sugar
1/2 cup light molasses (I think I used dark)
1 TBS Tabasco sauce
2 TBS Worcestershire sauce
3 cans black beans rinsed and drained

1. In a large sauce pan over medium heat, cook the bacon stirring continuously with a wooden spoon until the bacon is brown and crispy. Do not drain the fat and add the onion, garlic, cachucha chiles, and jalapeno. Lower the heat and continue to cook 5 or so minutes until the onions become translucent. Add the chorizo, ketchup, mustard, mustard powder, ginger, rum, brown sugar, molasses, Tabasco, and Worcestershire sauce. Increase the heat and bring to a boil; then reduce to a simmer.
2. Drain the beans, rinse gently under cold water, drain again, add them to the sauce and stir well. Continue to simmer for 1 hour. Season with salt. Turn off heat and let the beans cool.
3. Reheat again when ready to serve.

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