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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! #vegan #plantbased #healthy #Jamaican

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.

Course Main Course
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 640 kcal
Author Domestic Gothess

Ingredients

Coconut Rice:

  • 200 g (1 cup) white rice (uncooked)
  • 120 ml (½ cup) coconut milk
  • 360 ml (1 ½ cups) water
  • pinch salt

Spiced Black Beans and Callaloo:

  • 1 Tbsp olive oil
  • 1 small brown onion peeled and finely chopped
  • 3 cloves garlic peeled and crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 120 ml (1/2 cup) coconut milk
  • 540 g (19oz) tin (340g drained weight) callaloo drained
  • 400 g (14oz) tin black beans drained
  • salt and pepper

Fried Plantain:

  • 1 plantain (green or yellow) peeled and cut into 1cm slices
  • oil for frying
  • salt

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.