Jamaican Black-Eyed Pea and Coconut Stew
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Ingredients
- 350 g dried black-eyed beans
- 400 ml coconut milk
- 1 onion
- 2 garlic cloves
- 300 g sweet potato, peeled and cubed
- 3 fresh thyme sprigs
- 1 scotch bonnet chilli
- 280 g long grain rice
Nutrition (per serving)
- Calories
- 828 kcal
- Protein
- 29.6 g
- Carbohydrate
- 121.1 g
- of which sugars
- 11.2 g
- Fat
- 22.3 g
- of which saturates
- 18.1 g
- Fibre
- 12.9 g
- Salt
- 0.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the black-eyed beans according to the pack instructions until tender, then drain.
- 2
Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.
- 3
Add the coconut milk, sweet potato, thyme sprigs and the whole scotch bonnet chilli, and simmer for 15 minutes until the sweet potato is tender.
- 4
Stir in the cooked black-eyed beans and simmer for a further 5 minutes.
- 5
Lift out the scotch bonnet. Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain and serve with the stew.
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