Jamaican baked beans, also known simply as "baked beans" in English, are a traditional recipe that has been part of Jamaican cuisine for centuries. These beans, slowly cooked in a mixture of intense spices and flavors, reflect the influence of various cultures, including African, British, and Caribbean. In other Latin American and Caribbean countries, similar dishes go by different names, such as "frijoles a la olla" in Mexico or "habichuelas guisadas" in the Dominican Republic, but the Jamaican version stands out for the use of characteristic ingredients like dark rum and molasses, which provide a unique sweet and aromatic touch. This recipe is highly appreciated for its robust flavor and creamy texture, and is commonly served as a side dish at festivities and family meals.
Jamaican baked beans
How to prepare Jamaican baked beans
To begin, soak the dried beans in the first measurement of water overnight.
Insert the cloves into the onion.
Soak the salted pork belly in water to cover for 2 hours.
Drain the beans.
Place them in a large pot.
Add water until it is 5 cm above the beans.
Add the salt.
Bring to a boil.
Reduce the heat.
Simmer until the beans are just tender.
Drain well.
Preheat the oven to 250 degrees.
Place the onion with cloves in the center of a clay pot.
Cover with half of the beans.
Add half of the salted pork belly.
Add the rest of the beans.
Place the remaining salted pork belly on top.
Combine the sugar, rum, mustard, pepper, and thyme.
Add to the beans.
Add boiling water just to cover.
Cover the pot tightly.
Bake until tender, adding boiling water as needed to keep the beans moist.
Uncover.
Cook for 30 more minutes - do not add more water.
Serve hot.
Ingredients (11)
- White Kidney Beans
- Water
- Salt Pork
- Salt
- Onion
- Whole Cloves
- Molasses
- Dark Rum
- Mustard Powder
- Black Pepper
- Thyme
Instructions (25 steps)
- 1 Soak the dried beans in the first measure of water overnight
- 2 Insert the cloves into the onion
- 3 Soak the salted pork belly in water to cover for 2 hours
- 4 Drain the beans
- 5 Place them in a large pot
- 6 Add water until it is 5 cm above the beans
- 7 Add the salt
- 8 Bring to a boil
- 9 Reduce the heat
- 10 Simmer until the beans are just tender
- 11 Drain well
- 12 Preheat the oven to 250 degrees
- 13 Place the onion with cloves in the center of a clay pot
- 14 Cover with half of the beans
- 15 Add half of the salted pork belly
- 16 Add the rest of the beans
- 17 Place the remaining salted pork belly on top
- 18 Combine the sugar, rum, mustard, pepper, and thyme
- 19 Add to the beans
- 20 Add boiling water just to cover
- 21 Cover the pot tightly
- 22 Bake until tender, adding boiling water as needed to keep the beans moist
- 23 Uncover
- 24 Cook for 30 minutes more - do not add more water
- 25 Serve hot
Nutritional Information
Percent Daily Value for nutrients; calories are shown in kcal.