Recipe by Mary Fillmore
Baked beans with a Jamaican flare.
Top Review by LaJuneBug
This is a very good recipe but it takes a long time to prepare. We used smoked turkey instead of the salt pork. I will try to make in the crock pot next time. We ate with steamed rice, jerk chicken, and mango margaritas.
- 2 cups white pea beans, dried
- 1 quart water
- 3⁄4 lb salt pork, cut into 1/2-inch cubes
- 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
Directions See How It's Made
- 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.