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
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
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
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.
JAMAICAN STYLE RED BEANS AND RICE
Here, kidney beans cooked with coconut milk, garlic, and rice make a nourishing meal that won't break your budget: this is a Jamaican classic that will please the entire family. Can substitute dry beans with canned that have bean drained and rinsed.
Provided by Luvs 2 Cook
Categories Long Grain Rice
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place beans, garlic, coconut milk and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer the beans until they are tender, about 2 hours.
- Add 2 1/2 cups water, rice, scallions, thyme, 1 tablespoon of salt, and some freshly-ground black pepper. Bring mixture to a boil, stir, then reduce heat, cover, and cook without stirring about 20 minutes, until rice has absorbed all the liquid.
- Allow mixture to stand for 15 minutes, still covered. Fluff rice and beans with a fork before serving and add additional salt and pepper, to taste, if desired.
Nutrition Facts : Calories 342, Fat 8.1, SaturatedFat 6.8, Sodium 882.7, Carbohydrate 58.5, Fiber 3.6, Sugar 0.6, Protein 8.9
JAMAICAN OXTAIL WITH BROAD BEANS
This is a traditional Jamaican dish I was taught to cook by my grandmother.
Provided by sunflowerBirmingham
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
- Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 17.6 g, Cholesterol 124.8 mg, Fat 22.4 g, Fiber 3.7 g, Protein 38.8 g, SaturatedFat 7.5 g, Sodium 1088.6 mg, Sugar 1.8 g
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