Caribbean jerk stew with beans & coconut

  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes 20 minutes

Serves: 4


1 tbsp Filippo Berio Mild & Light Olive Oil
500g bag frozen essential Waitrose
Butternut Squash
400g can essential Waitrose Black Eyed
Beans, drained and rinsed
1 tsp jerk seasoning
227g can essential Waitrose Pineapple Slices in Fruit Juice, drained and cut into chunks
200g Waitrose Pome dei Moro Tomatoes
160ml can essential Waitrose Coconut Cream
½ x 25g pack fresh parsley


1. Heat the oil in a frying pan and fry the squash for 5 minutes. Add the beans, jerk seasoning, pineapple and tomatoes, and cook for 3-4 minutes.

2. Stir in the coconut cream, cover and cook for 5 minutes. Add the parsley and serve with rice (optional).