Jamaican Red Kidney Bean Stew with Coconut Dumplings
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Ingredients
- 800 g tinned red kidney beans
- 400 ml coconut milk
- 1 onion
- 2 garlic cloves
- 3 fresh thyme sprigs
- 1 scotch bonnet chilli
- 150 g self-raising flour
- 2 carrots, sliced
Nutrition (per serving)
- Calories
- 564 kcal
- Protein
- 20.4 g
- Carbohydrate
- 65.9 g
- of which sugars
- 9.1 g
- Fat
- 21.7 g
- of which saturates
- 17.8 g
- Fibre
- 16.4 g
- Salt
- 1.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the self-raising flour with a splash of water to a firm dough and roll into small dumplings.
- 2
Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.
- 3
Add the kidney beans, coconut milk, carrots, thyme sprigs and the whole scotch bonnet chilli, and simmer for 15 minutes.
- 4
Drop in the dumplings, cover and cook for 10-12 minutes until they float and are cooked through.
- 5
Lift out the scotch bonnet before serving the stew hot.
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