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Jamaican Red Bean & Potato Hot Pot Recipe


Jamaican Red Bean & Potato Hot Pot

Image: Adam Guthrie

This Jamaican red bean hotpot recipe is an easy one-pot to feed the family. Thyme and allspice dial up the spice in the beans and the inclusion of potatoes make for a hearty and nourishing dish.

Serves: 4

GF, VG

Ingredients

Method

  • 1 onion, finely chopped
  • 2 cloves garlic, sliced
  • 1 large red capsicum, chopped into bite-sized pieces
  • 1 large potato, chopped into bite-sized pieces
  • 1 large sweet potato
  • 3 cups cooked red kidney beans
  • ½ tsp ground allspice
  • 2 cups vegetable stock
  • 400mL coconut milk
  • 5 sprigs fresh thyme
  • 1 cup parsley, chopped
  • 2 cups cooked brown basmati rice, to serve
  1. Heat a saucepan on a high heat, add the onion, garlic and red capsicum and sauté for 2 mins.
  2. Add the potato, sweet potato, red kidney beans, allspice, stock, coconut milk, stock and thyme and stir.
  3. Cover, bring to the boil and cook until the potatoes are soft. When the potatoes are cooked, add the parsley and stir well. Remove the sprig of thyme.
  4. Serve with brown rice.



 

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.