This Caribbean Pork and Bean Stew is a hearty, deeply flavorful one-pot meal that feels like a warm hug in a bowl. Inspired by Jamaican cooking, it features tender slow-cooked pork, creamy beans, and vibrant spices like allspice, thyme, and Scotch bonnet. The magical aroma will fill your kitchen long before the first spoonful.
Nothing beats a great Caribbean Pork and Bean Stew. Whether you're a fan of Stew or want to try something from our Chicken Breast Recipes selection, keep scrolling!
Why You’ll Love This Caribbean Pork and Bean Stew
- Flavor explosion: Allspice, thyme, and Scotch bonnet create a complex, aromatic base.
- Incredibly forgiving: Adjust heat, swap beans, or use what you have on hand.
- Fantastic leftovers: Flavors deepen overnight for even better taste.
- One-pot wonder: Everything happens in one pot for easy cleanup.
Ingredients & Tools
- 900 g pork shoulder, cut into 2-inch cubes
- 2 tbsp olive oil or coconut oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 Scotch bonnet pepper, whole (or habanero for slightly less heat)
- 2 tsp fresh thyme leaves
- 1 tbsp ground allspice
- 1 tsp smoked paprika
- 400 g canned kidney beans, drained and rinsed
- 400 g canned black beans, drained and rinsed
- 800 g canned crushed tomatoes
- 500 ml chicken or vegetable broth
- 1 large carrot, diced
- 1 red bell pepper, diced
- 2 scallions, sliced (for garnish)
- 1 lime, cut into wedges (for serving)
- Salt and freshly ground black pepper, to taste
Tools: A large, heavy-bottomed pot or Dutch oven, a sharp knife, and a wooden spoon.
Notes: Don’t skip browning the pork—it creates a flavorful fond. Using a mix of beans gives different textures.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 14 g |
| Carbs: | 42 g |
| Fiber: | 12 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 5 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your pork. Pork shoulder is ideal here because it has enough fat to stay moist and tender during the long simmer. If you use a leaner cut, the meat can become a bit dry.
- Handling the Scotch bonnet. Leave it whole—it will infuse the stew with a gentle, building heat without making it overwhelmingly spicy. Just remember to remove it before serving.
- Don’t rush the browning. This step is crucial for flavor. You want a deep, caramelized crust on the pork, which will create those tasty brown bits at the bottom of the pot.
- Bean varieties. I love the combination of kidney and black beans, but you can use pinto, cannellini, or even butter beans. Just make sure to drain and rinse them to remove any excess sodium.
How to Make Caribbean Pork and Bean Stew
Step 1: Pat the pork shoulder cubes completely dry with paper towels, then season generously with salt and pepper. Heat the oil in your large pot over medium-high heat until it shimmers. Working in batches to avoid crowding, add the pork and sear until deeply browned on all sides—this should take about 6–8 minutes per batch. Transfer the browned pork to a plate and set aside. You’ll notice those beautiful browned bits stuck to the pot; that’s pure flavor gold, so don’t scrub it away!
Step 2: Reduce the heat to medium and add the diced onion to the same pot. Sauté for about 5 minutes, stirring occasionally, until the onion has softened and turned translucent. Add the minced garlic, fresh thyme, ground allspice, and smoked paprika. Cook for another minute, stirring constantly, until the spices are fragrant—your kitchen will smell incredible at this point.
Step 3: Return the seared pork and any accumulated juices back to the pot. Add the whole Scotch bonnet pepper, crushed tomatoes, and broth. Give everything a good stir, scraping the bottom of the pot to lift up all those browned bits. Bring the stew to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 1 hour.
Step 4: After an hour, the pork should be starting to tenderize. Stir in the diced carrot, red bell pepper, and both types of beans. Re-cover the pot and continue simmering for another 30–45 minutes, or until the pork is fork-tender and the vegetables are cooked through but still have a bit of texture.
Step 5: Taste the stew and adjust the seasoning with more salt and pepper if needed. If you prefer a thicker stew, you can remove the lid for the last 15 minutes of cooking to allow some liquid to evaporate. Carefully fish out and discard the whole Scotch bonnet pepper.
Step 6: Ladle the stew into deep bowls and garnish generously with sliced scallions. Serve immediately with lime wedges on the side for squeezing over the top—that bright, citrusy kick really brings all the flavors together.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Portion into airtight containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stove, adding a splash of broth or water if too thick.
Serving Suggestions
Complementary Dishes
- Coconut Rice — The creamy, slightly sweet rice is the perfect base to soak up the rich, spiced stew broth.
- Fried Plantains — Their caramelized sweetness provides a lovely contrast to the savory, spicy notes of the stew.
- Simple Green Salad with a Citrus Vinaigrette — A fresh, crisp salad helps balance the heartiness of the stew and cleanses the palate.
Drinks
- Ice-cold Red Stripe Lager — A classic Caribbean pairing; the light, crisp beer cuts through the richness beautifully.
- Mango Ginger Beer Mocktail — The fruity, spicy flavors complement the stew without overpowering it, and it’s great for a non-alcoholic option.
- Dark Rum Punch — A little rum mixed with citrus and spice echoes the flavors in the stew and makes the meal feel like a celebration.
Something Sweet
- Pineapple Upside-Down Cake — The tropical fruit and caramel notes are a fantastic, nostalgic finish to the meal.
- Coconut Flan — Its cool, creamy texture and subtle sweetness are the ideal follow-up to a spicy, robust stew.
- Rum-Soaked Banana Bread — It’s moist, fragrant, and feels like a natural extension of the Caribbean flavor profile.
Top Mistakes to Avoid
- Mistake: Overcrowding the pot when browning the pork. If you add too much meat at once, it will steam instead of sear, and you’ll miss out on that crucial caramelized flavor. I’ve messed this up before too—patience is key!
- Mistake: Breaking the Scotch bonnet pepper. If the pepper is pierced or chopped, it will release a significant amount of capsaicin, making the stew extremely spicy. Keeping it whole allows for controlled heat infusion.
- Mistake: Skipping the simmer time. Stews need time for the flavors to marry and the pork to become
Caribbean Pork And Bean Stew
Make this easy Caribbean Pork and Bean Stew for a hearty, one-pot meal bursting with flavor. Get the authentic recipe and cooking tips here!
Ingredients
For the Stew
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900 g pork shoulder (cut into 2-inch cubes)
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2 tbsp olive oil or coconut oil
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1 large yellow onion (diced)
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4 cloves garlic (minced)
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1 Scotch bonnet pepper (whole (or habanero for slightly less heat))
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2 tsp fresh thyme leaves
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1 tbsp ground allspice
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1 tsp smoked paprika
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400 g canned kidney beans (drained and rinsed)
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400 g canned black beans (drained and rinsed)
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800 g canned crushed tomatoes
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500 ml chicken or vegetable broth
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1 large carrot (diced)
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1 red bell pepper (diced)
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2 scallions (sliced (for garnish))
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1 lime (cut into wedges (for serving))
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Salt and freshly ground black pepper (to taste)
Instructions
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Pat the pork shoulder cubes completely dry with paper towels, then season generously with salt and pepper. Heat the oil in your large pot over medium-high heat until it shimmers. Working in batches to avoid crowding, add the pork and sear until deeply browned on all sides—this should take about 6–8 minutes per batch. Transfer the browned pork to a plate and set aside. You’ll notice those beautiful browned bits stuck to the pot; that’s pure flavor gold, so don’t scrub it away!01
-
Reduce the heat to medium and add the diced onion to the same pot. Sauté for about 5 minutes, stirring occasionally, until the onion has softened and turned translucent. Add the minced garlic, fresh thyme, ground allspice, and smoked paprika. Cook for another minute, stirring constantly, until the spices are fragrant—your kitchen will smell incredible at this point.02
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Return the seared pork and any accumulated juices back to the pot. Add the whole Scotch bonnet pepper, crushed tomatoes, and broth. Give everything a good stir, scraping the bottom of the pot to lift up all those browned bits. Bring the stew to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 1 hour.03
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After an hour, the pork should be starting to tenderize. Stir in the diced carrot, red bell pepper, and both types of beans. Re-cover the pot and continue simmering for another 30–45 minutes, or until the pork is fork-tender and the vegetables are cooked through but still have a bit of texture.04
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Taste the stew and adjust the seasoning with more salt and pepper if needed. If you prefer a thicker stew, you can remove the lid for the last 15 minutes of cooking to allow some liquid to evaporate. Carefully fish out and discard the whole Scotch bonnet pepper.05
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Ladle the stew into deep bowls and garnish generously with sliced scallions. Serve immediately with lime wedges on the side for squeezing over the top—that bright, citrusy kick really brings all the flavors together.06
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