Spiced Black Beans and Callaloo with Coconut Rice and Plantain

Spiced black beans and callaloo with coconut rice and plantain - beans and
greens is a super quick, simple and healthy vegan meal that tastes great and is
perfect for #MeatFreeMondays!

Serves 2 very generously.

Servings: 2 people

Author: Domestic Gothess

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Course:

Main Course

Cuisine:

Jamaican

Instructions

1 Place the rice, coconut milk, water and salt in a pan. Bring up to a simmer,
stir once then cover and turn down to the lowest possible heat. Cook for 15-20
minutes until the rice is tender and the liquid has been absorbed.
2 Meanwhile, heat the olive oil in a saucepan over a low heat; add the onion and
cook gently for 5-10 minutes until soft. Add the garlic, cumin, coriander,
paprika and cayenne pepper and cook, stirring, for another minute.
3 Stir in the coconut milk then the drained callaloo and black beans. Season to
taste with salt and pepper and continue to cook for about five minutes, until
heated through.
4 Pour enough oil into a small frying pan to cover the bottom and place over a
medium heat. Add the plantain slices and fry for a few minutes, until golden.
Flip the slices over and cook for a couple more minutes on the other side until
golden. Drain on kitchen paper and season generously with salt.

Spiced Black Beans and Callaloo with Coconut Rice and Plantain

Course:

Cuisine:

🧂 Ingredients

Instructions

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