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Jamaican Jerk BBQ Baked Beans

To download a Spanish translation of this recipe click here.

  • 1   ea. Ham hock, small, smoked
  • 2   Tbsp. Canola oil
  • 1   lb. Onions, minced
  • 3   ea. Garlic cloves, minced
  • 1   tsp. Smoked paprika
  • ¼   tsp. Allspice
  •  ¼   tsp. Nutmeg
  • ¼   tsp. Cinnamon
  • ½   tsp. Ground black pepper
  • 1   tsp. Garlic powder
  • 1   tsp. Cayenne
  • 1   tsp. Onion powder
  • 1   tsp. Thyme, dried
  • ½    tsp. Salt
  • 1   cup Canned tomatoes, small dice
  • 1½   lb. Navy beans, soaked overnight
  • 1   cup Ketchup
  • 1   ea. Beer (ale or lager)
  • ¼   cup Coleman’s dry mustard
  • 3   oz. Molasses
  • 2   oz. Jaggery or dark brown sugar
  • 2   oz. Apple cider vinegar
  • 1   qt. Water

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Ingredients

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious baked bean recipe with a twist. She flavors the baked with Jamaican jerk spices, including paprika, allspice, nutmeg, cinnamon, black pepper, and cayenne.

Number of Servings : 8

Serving Size: 449 g

To download a Spanish translation of this recipe click here.

  • 1   ea. Ham hock, small, smoked
  • 2   Tbsp. Canola oil
  • 1   lb. Onions, minced
  • 3   ea. Garlic cloves, minced
  • 1   tsp. Smoked paprika
  • ¼   tsp. Allspice
  •  ¼   tsp. Nutmeg
  • ¼   tsp. Cinnamon
  • ½   tsp. Ground black pepper
  • 1   tsp. Garlic powder
  • 1   tsp. Cayenne
  • 1   tsp. Onion powder
  • 1   tsp. Thyme, dried
  • ½    tsp. Salt
  • 1   cup Canned tomatoes, small dice
  • 1½   lb. Navy beans, soaked overnight
  • 1   cup Ketchup
  • 1   ea. Beer (ale or lager)
  • ¼   cup Coleman’s dry mustard
  • 3   oz. Molasses
  • 2   oz. Jaggery or dark brown sugar
  • 2   oz. Apple cider vinegar
  • 1   qt. Water

Directions

  1. Preheat an oven to 300ºF.
  2. In a heavy bottomed pot, cook the ham hock in canola oil until browned.
  3. Remove the hock and add the onions to lightly caramelize. Add the garlic and cook until aromatic. Add the spices and toast slightly until fragrant.
  4. Add all remaining ingredients and the cooked ham hock, and bring to a simmer.
  5. Cover the pot and place in the oven to bake for 5 hours. Stir the beans every hour or so. They may need more water as they cook.
  6. After 5 hours, uncover the beans and remove the ham hock. Shred the meat from the ham hock and mix it back into the beans.
  7. Continue to cook the beans uncovered in the oven for another 45 minutes to 1 hour. Serve.

This recipe was developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association. All rights reserved.