Here’s a recipe for Caribbean Baked Beans that was sent in by a reader to Sunset magazine sometime in the 1990’s. I can’t find the recipe online anywhere and don’t have the magazine, but just a written copy of the recipe from my mom. It is a favorite in my family, healthy and gets even better the next day. I’ve served it with a Mojito Jerk Pork before and it’s also terrific with babyback ribs in a peach bbq sauce.
- 2 cans (about 15 oz) each black beans
- 1 can (8 oz) crushed pineapple in unsweetened juice
- 1/2 cup tomato-based barbecue sauce
- 1/2 cup chopped green onions
- 1/3 cup firmly packed brown sugar
- 1/4 cup finely chopped cooked ham
- 2 Tablespoons lime juice
- 1 Tablespoon minced ginger (I have found this is too strong, go lightly)
- 2 teaspoons dry mustard
- Whole green onions
- Rinse and drain beans; drain pineapple. In a 1 – 1 1/2 quart shallow casserole, mix beans, pineapple, barbecue sauce, chopped onions, sugar, ham, lime juice, ginger, and mustard. (If making ahead, cover and chill up to 2 days). Spray casserole with Pam. Bake bean mixture, uncovered, in a 375 degree oven until bubbling in the center, about 25 minutes; stir occasionally. Trim ends of whole onions; use onions to garnish beans.
203 calories (13% from fat); 10 grams protein; 2 grams fat (0.7grams sat.); 35 grams carbo; 690 mg sodium; 11 mg chol. 14 grams fiber