Jamaican Baked Beans
Spice up your mealtime routine with Jamaican Baked Beans, a vibrant twist on the classic comfort food. This hearty dish combines tender navy beans with creamy coconut milk, bold allspice, fiery Scotch bonnet pepper, and a hint of sweetness from brown sugar for a rich, tropical flavor profile. Infused with aromatic herbs like thyme and a touch of smoked paprika, these baked beans are slow-simmered and oven-baked to perfection, creating a luscious sauce that clings to every bite. Perfect as a side dish or served over rice, with crusty bread, or alongside fried plantains, this recipe is a satisfying fusion of Caribbean flair and wholesome goodness. Loaded with flavor and ready in under an hour, it’s an irresistible choice for weeknight dinners or gatherings.
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Recipe Information
Ingredients
- 2 cups Canned navy beans
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, finely diced
- 1 small Scotch bonnet pepper, finely chopped (seeded for less heat)
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground allspice
- 1 teaspoon Smoked paprika
- 1 teaspoon Thyme leaves, fresh or dried
- 2 tablespoons Tomato paste
- 1 cup Coconut milk
- 2 tablespoons Brown sugar
- 1 tablespoon Soy sauce
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 1 tablespoon Fresh lime juice
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse and drain the canned navy beans thoroughly and set them aside.
In a medium-sized oven-safe skillet or pot, heat the coconut oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the chopped Scotch bonnet pepper and minced garlic. Cook for another minute, being careful not to let the garlic burn.
Add the ground allspice, smoked paprika, and thyme. Stir well to toast the spices for 30 seconds, releasing their flavors.
Mix in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Pour in the coconut milk, followed by the brown sugar, soy sauce, salt, and ground black pepper. Stir everything until smooth and well combined.
Add the rinsed navy beans to the skillet and gently fold them into the sauce, ensuring they are evenly coated.
Allow the mixture to come to a gentle simmer, then remove it from the heat.
Transfer the skillet or pot to the preheated oven and bake uncovered for 20-25 minutes, or until the sauce thickens and the flavors meld beautifully.
Remove the baked beans from the oven and allow them to cool slightly. Stir in the fresh lime juice to brighten the flavors.
Garnish with chopped cilantro (if desired) before serving. Enjoy your Jamaican Baked Beans as a side dish or with rice, bread, or plantains!
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3073 mg | 134% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 54.0 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2942 mg | 63% | |
*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.
