Dark Rum-Braised Caribbean Black Beans with Smoked Pork

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender black beans slow-braised in aromatic dark rum and spices, paired with smoked pork for a rich, hearty Caribbean-inspired dish. This caribbean-inspired pork ready in about 130 minutes pairs dark rum, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 120 min Serves 4 Caribbean cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 8 oz smoked pork shoulder cubes and sauté for 5 minutes until browned on all sides.
  2. Step 2: Add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 diced green bell pepper to the pot. Cook for 4 minutes until vegetables soften and become fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp dried thyme, and 1 bay leaf, cooking for 1 minute to toast spices.
  4. Step 4: Drain 1 cup soaked black beans and add to the pot. Pour in 4 cups chicken broth and 1/4 cup dark rum. Stir to combine and bring to a boil.
  5. Step 5: Reduce heat to low, cover pot partially, and simmer gently for 1 1/2 to 2 hours until beans are tender and sauce thickens, stirring occasionally.
  6. Step 6: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Remove bay leaf before serving.
  7. Step 7: Garnish with 2 tbsp chopped fresh cilantro. Serve over white rice or with crusty bread.

Equipment for this recipe

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Frequently asked questions

How long does Dark Rum-Braised Caribbean Black Beans with Smoked Pork take to make?

Total time is about 130 minutes (10 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Dark Rum-Braised Caribbean Black Beans with Smoked Pork?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dark rum from drying out.

Can I substitute ingredients in Dark Rum-Braised Caribbean Black Beans with Smoked Pork?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Dark Rum-Braised Caribbean Black Beans with Smoked Pork for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Dark Rum-Braised Caribbean Black Beans with Smoked Pork?

Caribbean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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