Caribbean Style BBQ Beans
with Avocado, Cheese and Lime
Earthy and smoky with a spicy kick, this versatile jerk style seasoning gives any dish a tasty boost. Made with herbs and spices common in Caribbean cuisine, this seasoning mix contains ingredients such as paprika, cayenne, pimento and thyme, making it the perfect match for marinating meat and fish, as well as a flavour driver in fried rice and loaded wedges.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 carton(s)
Mixed Beans
30 grams
Tomato Puree
2 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 unit(s)
Avocado
1 unit(s)
Lime
40 grams
Baby Spinach
48 grams
BBQ Sauce
Not included in your delivery
½ tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) In the meantime, peel and grate the garlic (or use a garlic press).
b) Grate the Cheddar cheese.
c) Drain and rinse the mixed beans in a sieve.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the garlic, tomato puree and Caribbean style jerk. Fry for 1 min.
c) Stir in the mixed beans, soy sauce, sugar and water for the sauce (see pantry for both amounts).
d) Bring to the boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins.
a) Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down.
b) Slice into 1cm thick slices. Season with salt and pepper.
c) Cut the lime into wedges.
a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Remove from the heat, then stir in the BBQ sauce, half the lime juice and the butter (see pantry for amount).
c) Taste and season with salt and pepper and an extra squeeze of lime juice if needed.
d) Add a splash of water if it's a little too thick.
a) Share the rice between your serving bowls.
b) Top with your Caribbean style BBQ beans.
c) Sprinkle over the Cheddar.
d) Finish by fanning out the sliced avocado on top of each bowl.
Enjoy!
