Jamaicanbakedbeans Recipes

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JAMAICAN BAKED BEANS

Make and share this Jamaican Baked Beans recipe from Food.com.

Provided by Mary Fillmore

Categories     Beans

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 12



Jamaican Baked Beans image

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.

Nutrition Facts : Calories 625.6, Fat 46.6, SaturatedFat 16.9, Cholesterol 48.8, Sodium 1357, Carbohydrate 38.8, Fiber 7.1, Sugar 16.2, Protein 8.6

2 cups white pea beans, dried
1 quart water
3/4 lb salt pork, cut into 1/2-inch cubes
water
1 teaspoon salt
1 small onion
4 whole cloves
1/2 cup molasses
1/4 cup dark rum
2 teaspoons dry mustard
1 teaspoon black pepper, ground
1 pinch thyme

JAMAICAN RUMMED BAKED BANANAS

If you want a real Jamaica treat, there is nothing that beats rummed bananas. My friend Virginia Burke introduced them to me in the hills above Ocho Rios. She baked them on a traditional jerk pit. The taste of this dish will always bring back the memories of that afternoon in March and our friendship and laughter. Kevin Brauch, The Thirsty Traveler

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 6



Jamaican Rummed Baked Bananas image

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • In a greased baking dish, place the bananas. Sprinkle with sugar and dot with butter. Mix orange juice and rum and pour around the bananas. Bake for 20 minutes.
  • Serve with a dollop of coconut cream or ice cream.

4 ripe bananas, peeled
4 tablespoons brown sugar
4 teaspoons butter, in small pieces
1 cup orange juice
1 tablespoon dark rum
4 tablespoons coconut cream or ice cream, to serve

TROPICAL ISLAND BAKED BEANS

Delicious baked beans with the surprising secret ingredient. I take these to potluck events all the time and they are always a hit! I prefer Bush's Original® baked beans.

Provided by ASTCLAIR1

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 40m

Yield 12

Number Of Ingredients 6



Tropical Island Baked Beans image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Drain pineapple reserving 1/3 cup juice.
  • Combine ketchup, reserved pineapple juice, brown sugar, and ground mustard in a large casserole dish. Stir baked beans, sausage, and crushed pineapple into the ketchup mixture.
  • Bake in preheated oven until heated through, 30 to 35 minutes.

Nutrition Facts : Calories 334.2 calories, Carbohydrate 44.2 g, Cholesterol 25.7 mg, Fat 12.8 g, Fiber 5.8 g, Protein 15.3 g, SaturatedFat 4.4 g, Sodium 1185.1 mg, Sugar 25.8 g

1 (20 ounce) can crushed pineapple
¾ cup ketchup
¼ cup brown sugar
1 tablespoon ground mustard
2 (28 ounce) cans baked beans (such as Bush's Original®)
1 (1 pound) package smoked sausage, sliced

ITALIAN-STYLE BAKED BEANS

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 12



Italian-Style Baked Beans image

Steps:

  • Preheat the oven to 400 degrees F.
  • Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes. Add the onions and garlic, and saute until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans. Bring to a simmer. Transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.

6 ounces thinly sliced pancetta, chopped
2 onions, chopped
4 garlic cloves, minced
1 cup dark beer
1 cup tomato sauce
1/3 cup dark brown sugar
1/4 cup balsamic vinegar
3 tablespoons mild-flavored molasses
6 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (15-ounce) cans cannellini beans, drained

JAMAICAN BEANS AND RICE

The idea for this recipe came from the book Nourishing Traditions by Sally Fallon and Mary Enig. The way I make it these days, however, is not much like the recipe in the book :) This is a really tasty, very filling, "meal in a bowl" type recipe. It has all the creamy, starchy goodness of macaroni and cheese but with no dairy! Coconut milk provides vital medium chain fatty acids and beneficial saturated fats to your diet, as well as tasting absolutely delicious. 3 cups of liquid to 1 1/2 cups of rice will make a risotto like consistency. If you want a bit more sauce increase the liquid to 3 1/2 cups total.

Provided by Alyss05

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11



Jamaican Beans and Rice image

Steps:

  • Heat the oil in a deep skillet or medium sized saucepan with a good lid to medium high.
  • Salt and pepper the chicken thighs and place them in the pan, skin side down.
  • Brown both sides of the chicken thighs and then remove from the pan and keep warm.
  • Adjust the fat in the pan by removing some or adding some and add onions to the fat in the pan.
  • Sprinkle with salt, pepper, thyme and curry powder and saute until they start to soften.
  • Add rice and stir to coat the rice with the oil and seasonings.
  • Add the liquid to the pan and raise heat to high.
  • Scrape the bottom of the pan to get up the crusty bits and incorporate everything together.
  • When the pot boils nestle the browned chicken into the rice and put the lid on the pan.
  • Turn heat down to low and let simmer for 45 minutes or until rice is tender and chicken is cooked through.
  • Remove chicken from the rice and remove skin and bones.
  • Shred meat and return to the rice.
  • Add beans and any vegetables, stir to combine and let sit over low heat to warm the beans and vegetables.
  • Serve with pineapple or mango chutney and a big green salad!

Nutrition Facts : Calories 661.1, Fat 26.9, SaturatedFat 17.4, Cholesterol 39.5, Sodium 461.1, Carbohydrate 81.6, Fiber 11.3, Sugar 6.7, Protein 25.2

2 -4 chicken thighs, skin on and bone in are OK
1 tablespoon coconut oil or 1 tablespoon other cooking oil
1 medium onion, diced
1/2 teaspoon curry powder
1 teaspoon dried thyme
1 1/2 cups long grain brown rice
1 cup coconut milk
2 cups chicken broth (or 2 cups chicken broth and water)
1 (15 ounce) can black beans or 1 (15 ounce) can dark red kidney beans, rinsed and drained
salt and black pepper
1/2 cup green beans (optional) or 1/2 cup frozen mixed vegetables (optional)

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