Baked Pea Beans
Submitted by ohscouter
Slow-baked navy beans layered with salt pork, smoked ham, onions, garlic, mustard, and a splash of rum. A rich, old-school baked bean recipe with Caribbean flair.
YIELD
8 servingsPREP
30 minCOOK
3 hrsREADY
3 hrsThese aren’t the beans from a can at your neighbor’s cookout.
Navy beans get soaked overnight, simmered until tender, then layered with salt pork, smoked ham, onions, garlic, and dry mustard before a long, slow bake in the oven.
The twist? A quarter cup of rum poured over the beans near the end adds a warm, slightly sweet depth that makes these impossible to stop eating.
They come out bubbly, browned on top, and rich enough to be the main event. Serve them warm, cold, or reheated the next day when the flavors have had time to really settle in.
Kitchen Tips
- Don’t skip the overnight soak. It ensures even cooking and prevents tough beans.
- Simmer the salt pork separately before layering. This renders out excess salt and fat so the dish doesn’t end up too heavy.
- Keep checking the liquid level while baking. If the beans dry out, add more bean cooking liquid or water.
- The rum goes in for the last 45 minutes only. Adding it too early cooks off the flavor you’re after.
Ingredients
Directions
Rinse, and soak beans overnight.
Drain and add fresh water to come 3 inches above the beans.
Add the onion stuck with cloves, bay leaf, and salt, and bring to a boil.
Boil rapidly for 5 minutes.
Skim the top, reduce the heat and simmer until the beans are tender but not mushy.
Meanwhile, put the salt pork in water and bring to a boil.
Lower the heat and simmer for 25 minutes.
Remove the pork from the water and cut it first into slices, then into small pieces.
Cut the ham into strips.
Peel and chop the onions and garlic cloves.
Blend the mustard with a little bean liquid.
Taste the beans for seasoning.
Place a layer of the beans in the bottom of a large baking dish .
Add a layer of salt pork, ham, onion, and garlic.
Repeat the layers ending with beans on top.
Pour the mustard water over the mixture, and add enough bean liquid to come to the top of the baking dish.
Bake in preheated 350℉ (180℃) F oven for 90 minutes.
Keep the beans moist while baking; add more bean liquid or water.
After 90 minutes, remove and pour the rum over the beans.
Return to oven and bake another 45 minutes, or until nicely browned and bubbly.
Serve warm, cold or re-heated.
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