Jerk Style Black Beans Recipes

JERK SWEET POTATO & BLACK BEAN CURRY

Steps:

• Gently soften the diced onion in the sunflower oil in a big pan or casserole.
• Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender. Add to the softened onion and fry until fragrant. Stir in the thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600ml water and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender. Cool and chill for up to 2 days.
• To serve, gently heat through on the hob. Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.

JERK STYLE BLACK BEANS

Steps:

• In a skillet over medium heat, cook the onion in the water, stirring, until softened, about 5 minutes.
• Add the green and red bell peppers and cook, stirring, about 5 minutes, until tender.
• Add the beans, tomatoes, jerk spice, ginger, and salt. Bring to a simmer, reduce the heat to low, and simmer for 15 minutes. Serve hot.

JERK PORK & PINEAPPLE SKEWERS WITH BLACK BEANS & RICE

Steps:

• Mix together the pork, jerk seasoning, allspice, chilli sauce, if using, lime zest and juice, and some seasoning. Thread the pork and pineapple onto metal skewers (or pre-soaked wooden skewers) and brush with the oil.
• Cook rice following pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm.
• Meanwhile, heat a griddle pan until very hot. Cook the skewers for 3 mins on each side until nicely charred and the pork is cooked through. Serve skewers with the beans and rice, extra chilli sauce, if you like, and lime wedges for squeezing over.

JERK CHICKEN WITH RICE AND BLACK BEANS

Steps:

• Cook the rice according to package instructions.
• Combine the vinegar, rum, jerk sauce and ginger in a measuring cup or small bowl; set aside.
• Pound the chicken to an even thickness. Season it with salt and pepper.
• Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes. Drain and remove from pan.
• Stir the beans into the rice. Add scallions. Serve with chicken.