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
Calories 640kcal
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 tablespoon olive oil
- 1 small brown onion peeled and finely chopped
- 3 cloves garlic peeled and crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 120 ml (½ 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
- 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.
- 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.
- 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.
- 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.