Caribbean Style Beef and Black Beans
with Zesty Rice and Tomato Salsa
Looking for a quick and tasty midweek dinner option? Try cooking up our Caribbean Style Beef and Black Beans in just 20-25 minutes for a delicious and speedy meal.
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.
Ingredients
150 grams
Basmati Rice
1 carton(s)
Black Beans
1 unit(s)
Medium Tomato
1 unit(s)
Lime
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
2 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
40 grams
Mango Chutney
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
150 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 1/4 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) Meanwhile, drain and rinse the black beans in a sieve.
b) Cut the tomato into 1/2cm chunks. Zest and cut the lime into wedges.
c) Peel and grate the garlic (or use a garlic press).
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.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
c) Once 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.
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.
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!
