Dinner · Caribbean · 15 min
Caribbean-Style Jerk-Spiced Black Bean and Callaloo 'Steam-Pot' with Steamed Green Plantains
- Calories
- 683
- Protein
- 30g
- Carbs
- 90g
- Fat
- 22g
Ingredients
- 95g Beans, black, mature seeds, raw (rehydrated)
- 220g Plantains, green, raw
- 100g Jamaican Callaloo
- 2g Coconut oil
- 18g Scotch Bonnet Ketchup (as sugar/aromatic base)
- 5g Jerk seasoning
- 30g Onions, raw, minced
- 10g Garlic, raw, minced
Method
- 01Soak the black beans overnight and boil until tender but firm to the bite.
- 02Peel the green plantains and slice into 1-inch thick rounds. Steam them over boiling water for 15 minutes until they become tender and starchy.
- 03In a heavy-bottomed pot, heat the coconut oil over medium heat. Sauté the minced onion and garlic until fragrant and translucent.
- 04Stir in the jerk seasoning, blooming the spices until aromatic, then fold in the black beans and Scotch Bonnet ketchup. Add a splash of water to create a light, glossy coating.
- 05Add the fresh callaloo and cover the pot to steam until the greens are wilted and vibrant green.
- 06To plate, create a bed of the spiced black beans and wilted callaloo, then arrange the steamed plantain rounds around the perimeter. Serve hot, letting the spicy, earthy aroma of the allspice and scotch bonnet fill the room.
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