A island take on Black Bean Skewers, built on jerk and allspice and finished the way we like it. Ready in about 22 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the jerk and allspice elements, and pat the black bean dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the black beans and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the coconut milk and the rest of the jerk and allspice flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
Members
A fiery take on Halloumi Cookies, built on jerk and allspice and finished the way we like it....
Caribbean
Members
This Caribbean Hash leans on scotch bonnet to do the heavy lifting. We roast the Sweet Potato...
Caribbean Our tested Charred Paneer Bowl: island, generous, and balanced with jerk and allspice. Serves 6...
Caribbean This Caribbean Broth leans on jerk and allspice to do the heavy lifting. We bake the Beef for...