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Caribbean jerk stew with beans & coconut
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1 tbsp Filippo Berio Mild & Light Olive Oil
500g bag frozen essential Waitrose
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).
Typical values per serving:
This recipe was first published in December 2014.