Amber of AZ's Note:
I clipped this recipe from the Wednesday, May 26th, 2004 edition of the Arizona Republic. This recipe is great because it uses black beans and is a fancy twist on traditional baked beans. Some may even call it "fusion cuisine". This dish can be mixed up, covered, and refrigerated up to 2 days before baking. I think this would be very good with seafood or chicken. This recipe is 3 points per serving. Ya Mon!
My Private Note
Units: US | Metric
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (8 ounce) can crushed pineapple, drained
- 1/4 cup bottled Caribbean jerk marinade (any jerk marinade recipe or bbq sauce may be substituted)
- 1/2 cup chopped green onion
- 1/3 cup firmly packed brown sugar
- 2 tablespoons fresh lime juice (but really adds to this dish) (optional)
- 1 tablespoon minced fresh ginger (I sprinkled some dried ginger over the beans right before putting the dish in the oven.) (optional)
- 1Combine all ingredients in a 2 quart shallow casserole dish.
- 2Bake at 375 degrees, uncovered until dish is heated through.
- 3(About 25 minutes).
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Nutritional Facts for Caribbean Baked Beans
Serving Size: 1 (166 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 206.5
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 7.5 mg
- Total Carbohydrate 42.7 g
- Dietary Fiber 9.4 g
- Sugars 17.4 g
- Protein 9.3 g
The following items or measurements are not included:
Caribbean jerk marinade