Ackee Sweet Potato and Butter Bean Dish
We love to cook this vegetarian dish it’s full of goodness and flavour.
Servings: 4
Cost: £9
Equipment
- Chopping Board
- Sharp knife
- Heavy Bottom Frying Pan
- Large Spoon
- Tin opener
- Large bowl
- Vegetable Peeler
- Measuring Spoons
Ingredients
- 2 tbsp Vegetable Oil
- 1 Onion Chopped
- 2 Cloves Garlic Chopped
- 3 Tomatoes Chopped
- 500 g Sweet Potato
- 1 Red Bell Pepper Chopped
- 1 tsp Mustard Powder
- 1 tsp Frank&Co Jerk Dry Rub
- 1 tbsp Frank&Co Green Seasonin’
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Garlic Powder
- 1 tsp White Wine Vinegar
- 650 ml Water
- 400 g Tin Butter Beans
- 450 g Tin Ackee
- Pinch Black Pepper
Instructions
Method
- Using a heavy based frying pan heat the oil and add chopped onion and garlic, sauté on a low to medium heat for 10 minutes until soft.
- Add the tomatoes, mustard powder and jerk seasonin', cook for 10 minutes stirring occasionally to prevent sticking.
- Cut sweet potato into chunky 1 inch pieces. Deseed the sweet pepper into 1 inch pieces and add both to the pan. Stir everything together and cook for 10 minutes with the pan covered.
- Add the green seasonin’, salt, sugar and garlic powder. Stir everything together then add the water. Bring the pan to the boil then simmer on a low to medium heat. Cook uncovered for 30 minutes stirring occasionally until the sauce has reduced to half and the sweet potatoes are al dente. Add more water if required.
- Drain the butter beans, add to the pan. Stir in the white wine vinegar and cook for 10 minutes.
- Drain the Ackee then add to the pan and stir in gently trying not to break up the Ackee. Taste and adjust the seasoning as required. Cook for 5 minutes until Ackee warmed through and sprinkle with fresh black pepper.