St Vincent Black-Eyed Pea and Breadfruit Stew
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g tinned black-eyed beans
- 400 g tinned breadfruit or jackfruit
- 300 ml coconut milk
- 1 onion
- 2 garlic cloves
- 3 fresh thyme sprigs
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 439 kcal
- Protein
- 16.6 g
- Carbohydrate
- 48.3 g
- of which sugars
- 8.7 g
- Fat
- 16.4 g
- of which saturates
- 13.4 g
- Fibre
- 15.1 g
- Salt
- 1.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the breadfruit and cut into chunks.
- 2
Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.
- 3
Add the breadfruit, coconut milk, thyme sprigs and the whole scotch bonnet chilli, and simmer for 15 minutes.
- 4
Stir in the black-eyed beans and simmer for a further 8 minutes until hot through.
- 5
Lift out the scotch bonnet and thyme sprigs before serving.
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