Black Bean and Plantain Stew


For 2 (For 4)

Plantain: 1 (2)

Spring Onions: 1 bunch (2 bunches)

Scotch Bonnet Chilli: 1 (2)

Tomatoes: 2 (4)

Onion: 1 (2)

Thyme: 1 bunch (1 bunch)

Coconut Milk: 1 small can (1 large can)

Vegetable Stock Pot: 1 (2)

Crushed Ginger: 1 sachet (2 sachets)

Black Beans: 1 tin (2 tins)

Crushed Garlic: 1 sachet (2 sachets)

Kale: 1 bag (2 bags)

Nutritional Information:

Per serving: Energy (kcal) 760 Fat 28g of which saturates 18g Carbohydrates 128g of which sugars 22g Protein 30g Salt 3.41g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

It’s difficult to find a common thread uniting all of Caribbean cuisine, with each island practicing its own special blend of Latin American, European, Amerindian, West Indian, Indian, Chinese and Middle Eastern cuisines. But one ingredient unites the entire region— the Scotch bonnet chilli pepper. While on the spicier side, it’s also an unmistakably fruity variety, almost always used fresh to impart its almost refreshing tropical flavour. Despite all the cultures that have brought their foods and traditions to the Caribbean, the Scotch bonnet is an enduring reminder of the islands’ original inhabitants.

  • Preparation time:

    For 2 - 25 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 30 minsFor 4 - 40 mins