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.
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
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
Sugar
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
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.
Enjoy!
