Papaya-Ginger Beer Baked Beans

1 can hickory smoke Spam, cubed
1 onion, chopped
1/2 papaya (cut up)
3 cloves garlic, minced
1 lb navy beans
1/3 cup cup sriracha
8 oz ginger beer
1 tablespoon roasted ginger
1 teaspoon hot paprika
1 teaspoon hickory liquid smoke (optional)
1/2 teaspoon allspice
1/2 teaspoon ground mustard
1/4 teaspoon cloves
sea salt
freshly ground pepper

The day before you want to serve: Place the beans in a pot (or slow cooker insert) and fill until the beans are under about 4 inches of water.

The next day: drain the beans and pour them into the slow cooker. Add all of the remaining ingredients except the spam. Cook on low 8-10 hours or until the beans are soft. Fry the Spam in a nonstick skillet until quite crisp and nearly caramelized around the 7 to 8 hour mark. Thoroughly drain the spam on paper towel lined plates. Stir into the Spam. If the beans are looking a little dry and are not quite done, add a little water or more ginger beer. Continue cooking at least 1/2 hour after adding the Spam. Stir before serving.

My thoughts:

Someone’s husband has been asking for baked beans with Spam for a whole year. Last year’s Hawaiian inspired experiment was just too exciting for him. And I swear, they were really, really good. People have had thrids and fourths when I’ve made them. So, I am back this year with a new recipe. I found hickory smoked Spam at the store (who knew?) and thoguht they’d be perfect for spicy, smoky beans. I added the papaya for sweetness and the ginger beer for a bit of a kick.Yum! They look like regular baked beans but are so much better.


  1. Adding ginger beer and papaya is inspired! Maybe I will try making these without the spam — Chris would be sad if he couldn't eat the baked beans, as they are one of his favorite foods.

  2. They are equally good without the Spam!

  3. Flavored Spam? Interesting.
    I had never had Spam until I started dating my Hawaiian born now fiance. He made me Spam musubi, and I have to say, it was pretty dang tasty.