Jamaican Pork and Beans Recipe

This hearty dish is great for a weekend dinner served up with rice and vegetables. Basically it’s a stew, but if you don’t eat pork you can substitute stewing beef in this recipe. Traditional Jamaican cooking always recommends seasoning meat overnight to give spices time to penetrate the meat. I recommend marinating the pork for this recipe at least 2 hours, but if you don’t have time I guarantee you’ll still love this dish. The other main ingredient in this dish are beans. You can use dry lima beans (also called butter beans), which you’ll need to soak overnight. I’m happy to use canned beans, because it quicker and just as tasty.
 
Ingredients
 
4 1/2 lbs (2kg) Pork roast, butt or shoulder
1 tsp (5 mL) Garlic Powder
1 tsp (5 mL) Onion Powder
2 tsp (10 mL) Salt
1 tsp (5 mL) Black Pepper
3 Tbsp (45 mL) Cooking Oil
3 cups (625 mL) Boiling Water
 
1 large Onion, chopped
1/2 Bell Pepper, finely chopped
1/2 Scotch Bonnet Pepper, sliced
1 tsp (5 mL) Dried Thyme or 2 sprigs Fresh Thyme
1 Tbsp (15 mL) Steak Sauce (like HP or A1)
1 Tbsp (15 mL) Worcester Sauce
2 Tbsp (30 mL) Ketchup
1 19-oz (540 mL) can Lima Beans and liquid (also called butter beans or broad beans)
 
Instructions
 
1. Remove fat from pork roast and cut into cubes
2. Season meat Garlic Powder, Onion Powder, Salt and Black Pepper
3. In large pot or skillet heat cooking oil and braise pork on High
4. Add 1 cup of boiling water to the pot, cover and simmer for 45 minutes or until meat is tender – add 1 more cup of water as needed during simmer
5. Move meat to one side of pot and add sauté onions, bell peppers and scotch bonnet peppers
6. Add steak and worcester sauce and ketchup to the pot and stir in all the seasonings with the meat
7. Add 1 cup of boiling water and simmer for a few minutes or until gravy thickens
8. Fold beans into the meat; use liquid with canned beans as needed
 
Serves 6
 
The Fay Way: Gold Members click below to watch me cook this recipe step by step.