My father's specialty is baked beans. His recipe was to open one can of baked beans, Boston style, and cook on the grill, in the can. When I realized our Jamaican Jerk would be the perfect accent to baked beans, we promptly made up this recipe. While he does admit our concoction has the best taste, he swears his cooking procedures produce the best results. My mother now makes a batch ahead of time and freezes it in aluminum pans for grilling. That stage is not necessary but it makes him happy.
Soak this mixture overnight in
- 4 CUPS OF WATER
Put beans and water in a bean pot or deep baking dish. The next day, add
- ½ CUP MOLASSES
- 3 TBSP RUM (VINEGAR IF YOU PREFER)
- 3 TBSP KETCHUP
- 2 TBSP CANOLA OIL
- ½ LB PORK RIND (optional)
In a 300 f preheated oven or crock pot on med cook for 8 hrs or until beans have softened.
Ingredients: White Beans, onion, Jamaican Jerk Seasoning, (garlic, kosher salt, brown sugar, paprika, thyme, cayenne pepper, crushed red pepper, black pepper, cinnamon, nutmeg, ginger, coriander & special pure orange extract [alcohol, water & pure orange oil]), brown sugar and sea salt.
Photo Credit: Justin Hansen