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.

Prepped in 10
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 Time25 minutes
Cooking time20 minutes


serving amount

150 grams

Basmati Rice

1 carton(s)

Black Beans

1 unit(s)

Medium Tomato

1 unit(s)


2 unit(s)

Garlic Clove

240 grams

Beef Mince

2 sachet(s)

Caribbean Style Jerk

(Contains Mustard)

30 grams

Tomato Puree

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

32 grams

BBQ Sauce

40 grams

Baby Spinach

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp


150 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3316 kJ
Energy (kcal)793 kcal
Fat30.2 g
of which saturates14.1 g
Carbohydrate85.2 g
of which sugars8.6 g
Protein44.4 g
Salt3.44 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Chopping Board
Medium Bowl
Small Bowl
Large Frying Pan



Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


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

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

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


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.


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

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. 

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.


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

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

Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the bbq sauce and butter (see pantry for amount) until melted. Remove from the heat.


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

Top with the Caribbean beef and tomato salsa. 

Serve with any remaining lime wedges for squeezing over.