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Dutch Oven Baked Beans with Jerk-Spiced Pork Shoulder and Plantains

Dutch Oven Baked Beans with Jerk-Spiced Pork Shoulder and Plantains

Courtesy of Zimmysnook

Servings

6-8

Prep Time

30 minutes

Cook Time

3 hours

A soul-warming dish full of island flavor. The jerk pork melts in your mouth, the beans are creamy and rich with coconut milk, and the plantains add a hint of sweetness in every bite.



It’s smoky, a little spicy, a little sweet, and incredibly satisfying. We love serving it as a hearty main, but it also shines as a bold BBQ side dish. Cooking it low and slow on the grill with just a kiss of smoke makes the whole thing sing.



We make this in our pellet grill with a Dutch oven, but it’s just as doable in your oven. The key is good ingredients and patience while the pork becomes fall-apart tender.

Ingredients

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    • 3½ lbs boneless pork shoulder, cut into 1 ½ inch cubes 
    • 2 tablespoons jerk seasoning (store-bought or homemade)
    • 2 tablespoons neutral oil (such as avocado or grapeseed)

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    • 2 tablespoons olive oil (optional, if needed after searing pork)
    • 1 large or 2 small yellow onions, finely chopped
    • 1 red bell pepper, diced
    • 1 to 2 Scotch bonnet or habanero peppers, finely minced (adjust to taste)
    • 4 garlic cloves, minced
    • 1 tablespoon fresh thyme leaves
    • 1½ teaspoons ground allspice
    • 1 tablespoon tomato paste
    • 1 tablespoon molasses
    • 1 can (28 oz / ~828 ml) diced tomatoes, with juices
    • 1 cup chicken stock
    • 1 can (13 oz / 398 ml) black beans, drained and rinsed
    • 1 can (18oz / 540 ml) white kidney beans, drained and rinsed
    • 1 can (15 oz /414 ml) full-fat coconut milk
    • 2 ripe plantains, peeled and sliced into thick coins
    • Salt and pepper, to taste
    • Juice of 1 lime, optional

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    • Fresh cilantro, chopped
    • Diced fresh mango or pineapple (optional)
    • Lime wedges
    • Grilled flatbread, coconut rice, or plantain chips

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    • NanoBond 5QT Dutch Oven

    Directions

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      1. Preheat your pellet smoker (or indoor oven) to 500°F.

      2. In a large bowl, toss the pork shoulder chunks with jerk seasoning and a pinch of salt. Let them rest while you prepare the vegetables.

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      1. Heat your Dutch oven over medium-high heat, either on the grill or a side burner.

      2. Add the neutral oil and sear the pork in batches until browned on all sides. Transfer the seared pork to a plate and set aside.

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      1. Lower the heat slightly. If the pan seems dry, add a bit of olive oil.

      2. Add the onions and red bell pepper. Sauté until softened, about 5 minutes.
      3. Stir in the Scotch bonnets, garlic, thyme, and allspice. Cook for 1 minute until fragrant.
      4. Add tomato paste and molasses. Stir and cook for another minute to deepen the flavour.
      5. Pour in the diced tomatoes with juices and chicken stock. Scrape up any browned bits from the bottom of the pot.

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      1. Stir in the black beans, white kidney beans, and coconut milk.

      2. Return the seared pork to the Dutch oven and season with salt and pepper.
      3. Lower the grill temperature to 450°F. Bring to a gentle simmer with the lid off, allowing flavours to meld and liquid to reduce slightly, about 15 minutes.

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      1. Nestle the plantain slices into the pot so they are partially submerged but still visible.

      2. Cook for another 5 minutes uncovered.
      3. Cover the Dutch oven and move it to the indirect heat zone of your grill.
      4. Reduce the temperature to 325°F. Bake for 2½ to 3 hours, until the pork is fork-tender and the sauce is thick and rich.

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      1. Remove from the grill and stir in the lime juice.

      2. Top with chopped cilantro and diced mango or pineapple, if using.
      3. Serve warm with flatbread, coconut rice, or plantain chips.