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Jerk Baked Black Beans
SERVES 8 TO 10
These beans are wonderful served alongside vegetables: try steamed squash, pumpkin, or spinach, or baked or boiled yams, sweet potatoes, or white potatoes. Or just spoon them over steamed rice.
12 ounces salt pork, slab bacon, or thick-cut bacon, diced
4 cups dried black beans, picked over, rinsed, and soaked overnight
6 cups water
1 onion, finely chopped
4 cloves garlic, minced
Two 18-ounce cans tomato sauce
4 tablespoons sugar
4 tablespoons Dry Jerk Seasoning
1. In a slow cooker, combine the salt pork, beans, water, onion, garlic, tomato sauce, sugar, and jerk seasoning. Stir to blend.
2. Cook on high until the liquid is bubbling, 15 to 20 minutes, then reduce the heat to low and cook for 6 to 8 hours, or until t he beans are tender.
3. Adjust the seasoning and serve.
Reprinted courtesy of Jerk from Jamaica: Barbecue Caribbean Style (Ten Speed Press) by Helen Willinsky. Available at bookstores nationwide.
Dry Jerk Seasoning
MAKES 5 TABLESPOONS
This seasoning mix is excellent to have on hand to sprinkle on cooked or raw fish, vegetables, or snacks. It does not have quite as strong a flavor as the rub and marinade. To increase the heat, add more cayenne.
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground dried thyme
2 teaspoons salt
1 teaspoon ground Jamaican allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon coarsely ground black pepper
1 teaspoon cayenne pepper
2 teaspoons dried chives or green onions
Mix together all the ingredients. Store leftover seasoning in a tightly closed glass jar. It will keep its pungency for over a month.
Reprinted courtesy of Jerk from Jamaica: Barbecue Caribbean Style (Ten Speed Press) by Helen Willinsky. Available at bookstores nationwide.
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