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
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 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
Method
- Heat a saucepan on a high heat, add the onion, garlic and red capsicum and sauté for 2 mins.
- Add the potato, sweet potato, red kidney beans, allspice, stock, coconut milk, stock and thyme and stir.
- 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.
- Serve with brown rice.
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