Photo by Chris De La Rosa
You’ll Need…
1 tablespoon olive oil
1 medium onion (sliced)
5-7 cloves garlic (smashed)
1/2 teaspoon black pepper
1 kg string beans (washed and trimmed)
1 medium tomato (diced)
1 scotch bonnet pepper (optional)
1 teaspoon grated ginger
3/4 teaspoon salt
2 large potatoes (sliced)
1 – 1 1/2 cups water
2 tablespoon coconut cream
1 cup leftover stewed pork (optional)
Notes! If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. May I suggest that you use the video below to follow along as much more about the recipe is discussed there.
Heat the oil in a wide pan on a medium heat, then add the onion and garlic. Turn the heat down to low and cook gently for 3-4 minutes.
Add the washed and trimmed string beans (bodi and /or French beans will also work) to the pan, raise the heat to medium low and stir well.
Add the tomato, salt and black pepper, grated ginger and continue cooking on that medium low heat.
Turn the heat up to medium and add the water (I cup), coconut cream, potato and Scotch Bonnet pepper (optional – or use as much as you can handle). Place the lid on and bring to a boil. Then reduce between a simmer and rolling boil and have the lid on slightly ajar.
Tuck everything down under the water so the potato and beans get tender.
After about 20-25 minutes it should all be tender. If during the cooking process you find that it needs more liquid, add the remaining water. Add the leftover stewed pork, stir and cook until all of the liquid is gone.
Once the liquid is gone and the potato/beans are tender (about 5 minutes after adding the pork) you may taste and adjust the salt to your liking. Turn off the stove and enjoy. In my case I opted for steamed rice, but as mentioned above, I’d much prefer having Sada Roti.
Source: caribbeanpot.com
Conclusion:
This recipe is a classic Caribbean dish that is easy to make and delicious to eat. The combination of string beans, potatoes, and coconut cream is a perfect blend of flavors and textures. You can serve it with steamed rice or Sada Roti, as preferred.
FAQs:
Q: What is the purpose of the Scotch Bonnet pepper?
A: The Scotch Bonnet pepper adds a spicy kick to the dish, but you can omit it if you prefer a milder flavor.
Q: Can I use other types of beans instead of string beans?
A: Yes, you can use other types of beans such as bodi or French beans, but the cooking time may vary.
Q: Is this recipe gluten-free?
A: Yes, this recipe is gluten-free as long as you use gluten-free ingredients.
Q: Can I make this recipe in advance?
A: Yes, you can make this recipe in advance and refrigerate or freeze it for later use.