Jerk baked beans are a smoky, spicy, and slightly sweet side dish that brings the bold flavors of Jamaican jerk seasoning to classic American baked beans. The combination of creamy beans, caramelized onions, and a fiery-sweet sauce makes it a perfect companion for grilled meats or a standout at any barbecue. This recipe layers heat from Scotch bonnet peppers with warm spices like allspice and thyme, creating a complex dish that is both comforting and exciting.
Ingredients
- 4 slices bacon, chopped (about 4 oz / 115 g)
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 Scotch bonnet pepper, stemmed, seeded, and minced (use gloves; substitute 2 habaneros or 1 tsp red pepper flakes for less heat)
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) brown sugar, packed
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp black pepper
- 1/2 tsp salt, plus more to taste
- 2 cans (15 oz / 425 g each) navy beans or pinto beans, drained and rinsed
- 1 cup (240 ml) chicken or vegetable broth
- 1/4 cup (60 ml) ketchup
- 2 tbsp (30 ml) molasses (or dark corn syrup)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 bay leaf
Instructions
- Preheat your oven to 325°F (163°C).
- In a large oven-safe Dutch oven or heavy pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the diced onion to the pot and sauté in the bacon fat until softened, about 5 minutes. Add the garlic and Scotch bonnet pepper, and cook for another minute until fragrant.
- Stir in the soy sauce, lime juice, vegetable oil, brown sugar, allspice, thyme, cinnamon, nutmeg, cloves, black pepper, and salt. Cook for 1 minute, stirring constantly to combine the spices.
- Add the drained beans, broth, ketchup, molasses, Worcestershire sauce, and bay leaf. Stir well to combine. Bring the mixture to a simmer.
- Stir in the cooked bacon, then cover the pot and transfer it to the oven. Bake for 45 minutes, stirring once halfway through.
- Remove the lid and bake for an additional 20-30 minutes, until the sauce has thickened and the beans are creamy. Remove the bay leaf before serving.
- Let the beans rest for 5 minutes before serving (they will thicken further as they cool). Taste and adjust salt and heat if desired.
Tips
- Handling Scotch bonnet peppers: Wear gloves when seeding and mincing the pepper, and avoid touching your face. The heat comes from the seeds and membranes; removing them reduces heat significantly. If you prefer a milder dish, use only half the pepper or substitute with 1/2 teaspoon of crushed red pepper flakes.
- Bean selection: Navy beans are traditional, but pinto beans or great northern beans work well. If using dried beans, soak and cook them first; you’ll need about 3 cups (500 g) cooked beans.
- Thickening: If the beans are too watery after baking, mash a few beans against the side of the pot to release their starch, then stir. Alternatively, simmer on the stovetop uncovered for a few extra minutes.
- Make ahead: These beans actually taste better the next day as the flavors meld. You can prepare the entire dish and refrigerate it, then reheat gently.
Serving Suggestions
Serve jerk baked beans as a side dish alongside grilled jerk chicken, pork, or fish. They also pair well with rice and peas (rice with kidney beans and coconut milk), coleslaw, or a simple green salad. For a vegetarian main, serve over rice with fried plantains.
Variations
- Vegetarian/Vegan: Omit the bacon and use 2 tablespoons of olive oil instead. Use vegetable broth and a splash of liquid smoke to mimic the smoky flavor.
- Extra smoky: Add 1/2 teaspoon of smoked paprika or a few drops of liquid smoke along with the other spices.
- Fruity twist: Stir in 1/2 cup (120 ml) of diced pineapple or mango with the beans for a sweet-tangy contrast.
- Spicier: Keep the seeds in the Scotch bonnet pepper, or add a second pepper for intense heat.
Storage and Reheating
Refrigerate leftover baked beans in an airtight container for up to 4 days. To freeze, place in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium-low heat, adding a splash of broth or water if the sauce has thickened too much. Alternatively, microwave in 30-second intervals, stirring between each, until piping hot (165°F / 74°C).
Frequently Asked Questions
Can I use canned baked beans instead of plain beans? Yes, but reduce the ketchup and molasses to 2 tablespoons each, and skip the broth. The sauce will be thicker and sweeter; adjust to taste.
How do I reduce the heat without losing flavor? Remove the seeds and membranes from the Scotch bonnet pepper, or use a milder pepper like jalapeño. You can also add a spoonful of brown sugar or a splash of coconut milk to balance the heat.
Can I cook this on the stovetop instead of the oven? Absolutely. After bringing the mixture to a simmer, reduce heat to low, cover, and cook for 45 minutes, stirring occasionally. Then uncover and simmer for another 15-20 minutes until thickened.
What if I don’t have allspice? Use a mix of 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves. The flavor will be slightly different but still delicious.
Are these beans gluten-free? Check your soy sauce and Worcestershire sauce labels; many contain gluten. Use tamari and gluten-free Worcestershire sauce to make the dish gluten-free.
Can I make this in a slow cooker? Yes. Cook the bacon and aromatics as directed, then transfer everything to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, then uncover and cook on high for 30 minutes to thicken.
Related
- Fruit Platter Kiosks in Jurong East: A Complete Guide
- Fruit Platter Jerusalem: Easy Israeli Breakfast Fruit Plate
- Fruit Platter Kiosks in Bukit Batok: A Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).