Dinner · Caribbean · 20 min
Jamaican-Style Jerk Black Bean and Callaloo 'Steam-Pot' with Steamed Green Plantains
- Calories
- 800
- Protein
- 36g
- Carbs
- 101g
- Fat
- 22g
Ingredients
- 270.4 g black beans
- 402.4 g callaloo
- 19.1 g coconut oil
- 60.4 g yellow onion
- 2 clove garlic
- 20.1 g fresh ginger
- 4 g ground allspice
- 30.2 g scotch bonnet pepper sauce
- 4 sprig thyme
- 1 tsp salt
- 0.5029 cup water
- 100.6 g green plantain
Method
- 01Soak black beans overnight in water, drain, then simmer in boiling water for 45-60 minutes until tender; drain and weigh out 134.4g cooked beans.
- 02Heat coconut oil in a heavy saucepan over medium heat.
- 03Add diced yellow onion, minced garlic, and minced fresh ginger, cooking for 3-4 minutes until translucent.
- 04Stir in ground allspice and fresh thyme leaves to bloom in the oil for 1 minute.
- 05Add cooked black beans, chopped callaloo, and 60 ml water; cover pot and steam for 5 to 7 minutes until callaloo is tender.
- 06Stir in Scotch Bonnet pepper sauce and salt, simmering for 2 minutes to meld flavors.
- 07Steam green plantain slices over boiling water for 10 minutes until fork-tender.
- 08Serve hot jerk black bean and callaloo steam-pot in a deep bowl alongside steamed green plantains.
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