Caribbean Baked Beans
Bring vibrant island flavors to your table with these irresistible Caribbean Baked Beans! This hearty, plant-based dish takes traditional baked beans to a whole new level with creamy coconut milk, zesty lime juice, and a hint of smoky allspice. Infused with aromatic garlic, ginger, and fresh thyme, and spiced up with an optional scotch bonnet pepper for a fiery kick, these baked beans deliver a perfect balance of sweet and savory tropical flavors. Slow-baked in a rich tomato-based sauce with a touch of brown sugar and soy sauce, this crowd-pleaser is as comforting as it is exotic. Perfect as a flavorful side dish or a main course over steamed rice, this easy-to-make recipe is ideal for weeknight dinners, potlucks, or weekend gatherings. Add a taste of the Caribbean to your home kitchen in just under an hour!
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Recipe Information
Ingredients
- 4 cups canned navy beans (drained and rinsed)
- 1 cup coconut milk
- 2 tablespoons brown sugar
- 1 cup ketchup
- 1 medium yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 small scotch bonnet pepper (seeds removed and finely chopped, optional for heat)
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 teaspoon ground allspice
- 1 teaspoon fresh thyme leaves
- 1 tablespoon olive oil
- 1 cup water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large, oven-safe pot or Dutch oven over medium heat.
Add the chopped onion and cook for 3-4 minutes until it softens and becomes translucent.
Stir in the minced garlic, grated ginger, and scotch bonnet pepper (if using). Cook for an additional 1-2 minutes until fragrant.
Add the allspice and fresh thyme, stirring to coat the aromatics with the spices.
Mix in the water, coconut milk, ketchup, soy sauce, brown sugar, lime juice, and ground black pepper. Stir until the mixture is well combined.
Gently fold in the navy beans, ensuring they are coated in the sauce.
Bring the mixture to a low simmer, then cover the pot and transfer it to the preheated oven.
Bake for 35-40 minutes, stirring halfway through, until the sauce thickens and the flavors are well combined.
Taste and adjust seasoning with additional salt if needed.
Remove from the oven and let it sit for 5 minutes before serving. Garnish with extra thyme leaves or lime wedges if desired.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4418 mg | 192% | |
| Total Carbohydrate | 259.4 g | 94% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 91.2 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3318 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
