Honey Baked Black Beans 4.000

Scott Suchman for The Washington Post

Nov 9, 2015

Different types of honey will yield different taste results in this recipe from Bayou Bakery chef-owner David Guas: A dark wildflower honey will lend a mellow tone; a slightly spicy alfalfa honey will provide a bright accent for the chipotle.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • 2 tablespoons grapeseed, corn or canola oil
  • 1/2 cup diced sweet onion
  • 1 clove garlic, minced
  • Two 16-ounce cans no-salt-added black beans, drained and rinsed
  • 3 tablespoons wildflower or alfalfa honey (see headnote)
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 canned chipotle pepper, chopped, with adobo sauce
  • 1 teaspoon Creole mustard, or any brown mustard
  • One 12-ounce bottle dark beer, such as Abita Turbodog or Guinness
  • Kosher salt


Heat the oil in a large cast-iron skillet over medium-high heat for 30 seconds, then stir in the onion and garlic. Cook for about 5 minutes or just until the onion is translucent.

Add the black beans, honey, ketchup, Worcestershire sauce, chipotle pepper and its sauce, and mustard, stirring to incorporate. Cover the skillet and reduce the heat to medium-low; cook for 30 minutes, then uncover.

Use the back of a wooden spoon to mash one-eighth of the beans. Stir in the beer; cook uncovered for 10 minutes, tasting and adding salt as needed.

Serve warm.

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Recipe Source

From David Guas, chef-owner of Bayou Bakery, Coffee Bar & Eatery in Arlington and the District.

Tested by Kristen Hartke.

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