Jamaican Baked Beans Recipes

JAMAICAN RED BEANS AND RICE

Steps:

• In a medium heavy saucepan, heat oil over medium heat; add garlic, scallion, onion and thyme.
• Sauté a few minutes, then add rice, beans and stir.
• Add the coconut milk, water, salt and fresh pepper and place the whole scotch bonnet pepper in the pot, stir to combine and bring to a boil.
• Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top.
• Cover; reduce heat to low; simmer for 25 minutes.
• Remove from heat and keep covered for 10 additional minutes to allow the steam to finish cooking the rice (do not be tempted to lift the lid before that).
• Serve hot.

JAMAICAN BAKED BEANS

Steps:

• Soak the dry beans in the first measure of water overnight.
• Stud the onion with the whole cloves.
• Soak the salt pork in water to cover for 2 hours.
• Drain the beans. Place them in a large kettle. Add water to reach 2" above the beans. Add the salt. Bring to a boil.
• Lower the heat. Simmer until the beans are barely tender (30-40 minutes). Drain well.
• Preheat the oven to 250x.
• Place the clove-studded onion in the center of an earthenware casserole. Cover with half the beans (form a layer). Add half the salt pork (in a layer). Add the remaining beans (in a layer). Top with the remaining salt pork (in a layer).
• Combine the sugar, rum, mustard, pepper and thyme. Add to the beans.
• Add boiling water to barely cover. Cover the casserole tightly.
• Bake until tender (4-5 hours), adding boiling water as needed to keep the beans moist. Uncover.
• Cook 30 minutes longer - do not add any more water. Serve hot.