Jamaican Baked Beans

Recipe by Mary Fillmore
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READY IN: 8hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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