Caribbean Style Beef and Black Beans

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.