Caribbean Style Beef and Black Beans
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Caribbean Style Beef and Black Beans

with Zesty Rice and Tomato Salsa

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.

Allergens:
Mustard

The quantities provided above are averages only.

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.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount
Basmati Rice

150 grams

Basmati Rice

Black Beans

1 carton(s)

Black Beans

Medium Tomato

1 unit(s)

Medium Tomato

Lime

1 unit(s)

Lime

Garlic Clove

2 unit(s)

Garlic Clove

British Beef Mince

240 grams

British Beef Mince

Caribbean Style Jerk

2 sachet(s)

Caribbean Style Jerk

(Contains Mustard)

Tomato Puree

30 grams

Tomato Puree

Chicken Stock Paste

10 grams

Chicken Stock Paste

Mango Chutney

40 grams

Mango Chutney

Baby Spinach

40 grams

Baby Spinach

Not included in your delivery

Sugar

½ tsp

Sugar

Water for the Sauce

150 milliliter(s)

Water for the Sauce

Butter

20 grams

Butter

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Nutritional information

Energy (kJ)3418 kJ
Energy (kcal)817 kcal
Fat30.8 g
of which saturates14.3 g
Carbohydrate95.1 g
of which sugars17 g
Dietary Fiber14.1 g
Protein44.5 g
Salt2.94 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Chopping Board
Sieve
Grater
Medium Bowl
Knife
Small Bowl
Large Frying Pan
Fork

Instructions

1

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.

2

a) Meanwhile, drain and rinse the black beans in a sieve. 

b) Cut the tomato into 0.5cm chunks. Zest and cut the lime into wedges.

c) Peel and grate the garlic (or use a garlic press).

3

a) In a small bowl, combine the tomato, juice from half the lime, a drizzle of olive oil, the sugar (see pantry for amount) and a pinch of salt. Set aside.

4

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. 

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

5

a) Add the garlic, Caribbean style jerk and tomato puree to the pan and cook until fragrant, 1 min.

b) Stir through the black beans, chicken stock paste and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins.

c) Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

d) Stir through the mango chutney and butter (see pantry for amount) until melted. Remove from the heat.

6

a) Fluff the rice up with a fork and stir through the lime zest, then share between your bowls.

b) Top with the Caribbean beef and tomato salsa. 

c) Serve with any remaining lime wedges for squeezing over.

d) Enjoy!