Caribbean Baked Beans

Caribbean Baked Beans

2 cans black beans rinsed and drained or 30 oz rinsed and soaked overnight
1 can (8 oz) crushed pineapple in unsweetened juice
1/4 cup homemade jerk marinade (recipe below) or your favorite bottled jerk marinade
1/2 cup chopped green onions
1/3 cup firmly packed brown sugar
2 tbs fresh lime juice
1 tbs minced fresh ginger

Rinse and drain black beans and pineapple.
Combine all ingredients in a 1 to 2 quart shallow baking dish or casserole dish.
Cover and chill up to two days to allow flavors to meld together.
Bring to room temperature
Bake uncovered at 375 for 25 minutes
Stirring occasionally.


Jamaican Jerk Marinade
1 habanero pepper* OR 1-2 jalapeno pepper*, OR 4 scotch bonnet chilies*, sliced
1 bunch scallions, white and green parts, trimmed and coarsely chopped
2 shallots, halved
1 small onion, quartered
2 cloves garlic, peeled
1 tbs grated fresh ginger
2 tsp chopped fresh thyme or 1 tsp dried
2 tsp ground allspice
3 tbs olive oil
3 tbs soy sauce
3 tbs fresh lime juice
1 tsp freshly ground black pepper
1 cup water
Combine all ingredients in food processor and blend until smooth.
Taste and correct seasoning, adding more salt and lime juice if necessary.
Store, tightly covered, in refrigerator for up to 2 weeks.
Makes about 2 cups.
*If you don't want it too spicy, seed the peppers before slicing.
**ALWAYS WEAR GLOVES WHEN HANDLING PEPPERS**