lunch

Caribbean Jerk-Spiced Black Bean and Callaloo Stew with Fried Plantains

Name: Caribbean Jerk-Spiced Black Bean and Callaloo Stew with Fried Plantains
Ingredients: 89.7 g Beans, black, mature seeds, raw (soaked overnight); 103.4 g Jamaican Callaloo, chopped; 55.1 g Plantains, green, raw (sliced into medallions); 12.8 g Coconut Oil; 34.5 g Onion, raw, diced; 6.9 g Garlic, minced

Nutrition

601

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Beans, black, mature seeds, raw (soaked overnight)89.7 g

Jamaican Callaloo, chopped103.4 g

Plantains, green, raw (sliced into medallions)55.1 g

Coconut Oil12.8 g

Onion, raw, diced34.5 g

Garlic, minced6.9 g

Instructions

In a heavy-bottomed pot, sauté the diced onions and garlic in half the coconut oil over medium heat until fragrant and translucent, about 3 minutes.

Add the soaked black beans and cover with enough water to submerge by two inches. Bring to a boil, then reduce heat to a gentle simmer, partially covered, for 45-50 minutes until tender. Season with salt and a generous tablespoon of jerk seasoning.

Stir in the chopped callaloo during the last 10 minutes of cooking, allowing it to wilt and meld into the stew until the liquid thickens slightly into a creamy consistency.

Meanwhile, heat the remaining coconut oil in a small skillet. Fry the plantain medallions until golden-brown and crisp on the edges, about 2-3 minutes per side. Drain on a paper towel and sprinkle with a pinch of sea salt.

Ladle the hearty bean and callaloo stew into a bowl. Top with the crispy fried plantains and a dash of Scotch Bonnet pepper sauce for a fiery finish.