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Ackee Sweet Potato and Butter Bean Dish

We love to cook this vegetarian dish it’s full of goodness and flavour.
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Caribbean
Keyword: Flavoursome, Vegan, Vegetarian
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.

Serve on a bed of white rice.