Caribbean Style Bacon and BBQ Beans
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Caribbean Style Bacon and BBQ Beans

Caribbean Style Bacon and BBQ Beans

with Avocado, Cheese and Crispy Onions

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.

Cereals containing gluten

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 Time20 minutes
Cooking time20 minutes


serving amount

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)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

48 grams

BBQ Sauce

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

1 unit(s)


90 grams

British Smoked Bacon Lardons

Not included in your delivery

½ tsp


100 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3962 kJ
Energy (kcal)947 kcal
Fat48.5 g
of which saturates19.9 g
Carbohydrate92.6 g
of which sugars10.1 g
Protein34.2 g
Salt4.89 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Chopping Board



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 bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Next, add the garlic, tomato puree and Caribbean style jerk. Fry for 1 min.

d) Stir in the mixed beans, veg stock paste, sugar and water for the sauce (see pantry for both amounts). 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.


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 and butter (see pantry for amount).

c) Taste and season with salt and pepper 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 bacon and beans. Sprinkle over the Cheddar and crispy onions.

c) Finish by fanning out the sliced avocado on top of each bowl.



Step 3 MOD: If you’re adding bacon, add it to the pan before the flavourings. Fry, 3-4 mins, then add the flavourings and continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.