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

Caribbean Style Bacon and BBQ Beans

with Avocado, Cheese and Crispy Onions

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Our Caribbean Style Bacon and BBQ Beans make the best of beans. Flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme, it's a hearty dish you didn't know you needed.

Allergens:
Milk
•Mustard
•Cereals containing gluten

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

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

40 grams

Baby Spinach

48 grams

BBQ Sauce

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

1 unit(s)

Avocado

90 grams

British Smoked Bacon Lardons

Not included in your delivery

½ tsp

Sugar

100 milliliter(s)

Water for the Sauce

20 grams

Butter

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
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Colander
•Lid
•Large Saucepan
•Sieve
•Garlic Press
•Grater
•Large Frying Pan

Instructions

Cook the Rice
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.

Prep Time
2

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.

Sauce Things Up
3

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.

Avo Nice Day
4

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.

Add the Spinach
5

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.

Serve
6

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.

Enjoy!

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