Salted Beef and Beans
A robust pot of beans cooked with salted beef, herbs, and coconut milk until everything is tender and deeply seasoned. It is filling, rustic, and well suited to serve as a one-pot meal.
Prep
20m
Cook
2h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 500gSalted Beef (cut into chunks, soaked as needed, and drained)
- 350gRed Kidney Bean (soaked overnight and drained)
- 900mlWater
- 400mlCoconut Milk
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 60gScallion (finely chopped)
- 6gScotch Bonnet Chili (whole)
- 3gDried Thyme
- 2pcsBay Leaf (whole)
- 2gAllspice (whole)
- 1gClove (whole)
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the salted beef in a pot with the water and bring it to a gentle simmer.
- 02
Add the red kidney beans, onion, garlic, scallion, scotch bonnet chili, dried thyme, bay leaves, allspice, and clove. Bring to a full boil and boil vigorously for 10 minutes.
- 03
Cover and cook at a gentle simmer until the beans are nearly tender and the beef has softened.
- 04
Pour in the coconut milk and continue cooking gently, about 90°C (194°F), until the beans are fully tender and the broth is rich.
- 05
Season with the black pepper, remove the bay leaves and the whole scotch bonnet chili, and serve hot.
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