Kingston Ox-Style Braised Mushroom & Butter Bean Ragout – Authentic Jamaica Recipe
Plant-based tribute to Jamaica’s rich brown-gravy butter bean braise with allspice and thyme.
- Country of Origin
- 🇯🇲 Jamaica (Caribbean, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Thick-cut portobello mushrooms, Giant butter beans, Carrots, Allspice (pimento), Thyme
Ingredients for Kingston Ox-Style Braised Mushroom & Butter Bean Ragout (4 Servings)
- 1.25 lbs (or 2.5 cups) thick-cut portobello mushrooms, prepped into bite-sized pieces
- 1.5 cups giant butter beans, washed and trimmed
- 1 cup carrots
- 1 medium onion and 3 cloves garlic, finely minced with allspice (pimento)
- 1.5 tbsp traditional Jamaica seasoning (thyme, ginger, dark soy-browning glaze, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown thick-cut portobello mushrooms for 5 minutes.
- Add minced onion, garlic, allspice (pimento), and thyme, ginger, dark soy-browning glaze, garlic, stirring for 2 minutes until deeply aromatic.
- Add giant butter beans and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in carrots right before serving warm.