Lunch · Caribbean · 15 min
Caribbean Jerk-Spiced Black Bean and Callaloo Stew with Fried Plantains
- Calories
- 610
- Protein
- 22g
- Carbs
- 84g
- Fat
- 16g
Ingredients
- 201.5 g black beans
- 119.1 g callaloo
- 39.7 g yellow onion
- 2.2899 clove garlic
- 1.1571 tbsp jerk seasoning
- 1.7273 cup water
- 0.5833 tsp salt
- 63.4 g green plantain
- 14.7 g coconut oil
- 1.16 tsp Scotch bonnet pepper sauce
Method
- 011. Note on prep: Ensure black beans have been soaked overnight in water prior to cooking.
- 022. In a heavy pot, heat half of the coconut oil over medium heat. Sauté the diced yellow onion and minced garlic for 3 minutes until translucent.
- 033. Drain soaked black beans and add them to the pot along with 1.5 cups of water. Bring to a boil, then cover partially, reduce heat to low, and simmer for 40 to 45 minutes until beans are tender.
- 044. Stir in jerk seasoning, chopped callaloo, and half of the salt. Simmer uncovered for an additional 10 minutes until callaloo is wilted and tender.
- 055. Heat remaining coconut oil in a skillet over medium-high heat. Fry plantain medallions for 2 to 3 minutes per side until golden brown and crisp. Transfer to paper towels and sprinkle with remaining salt.
- 066. Ladle stew into a bowl, top with crispy fried plantain medallions, and serve with Scotch bonnet hot sauce to taste.
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