Butter Bean and Callaloo Stew


I am sharing a plate full of Caribbean sunshine here! This dish has all the flavours that I love and is healthy and nutritious. I miss my mother-in-law and this Jamaican dish reminds me of her. This dish can be rustled up pretty quickly and is I believe, a breakfast dish but it’s amazing any time of day. The whole dish probably took me about 20 minutes to make and I will be sharing this with friends served with rice and an avocado salad. It’s vegan and is very kind on the budget, which is just as well as everything has gone up massively.

1 x 540g tin of Callaloo drained (Callaloo is like tinned spinach and you can get it at nearly all supermarkets)
1 x tin of butter beans drained (I used a big tin as I love them but a standard tin will do)
Cocunut oil
1/2 x onion – finely chopped
1 x large spring onion – finely chopped
1/2 x red bell pepper – sliced
1/2 x yellow bell pepper sliced
4-5 x sprigs of dried thyme
1/2 x tsp of cayenne or hot pepper sauce (to taste)
1/2 x tin of coconut milk
few slices of red chilli pepper (to taste)
Salt & pepper to taste

In a sturdy frying pan, gently warm up the oil (I used a little olive oil and cocunut oil).
Put your finely chopped onion and spring onion in the pan and gently saute for 3-4 minutes. Then add in the sliced peppers and sprigs of thyme.
Stir and saute until softening but not soft – so your dish will have some crunch.
As the peppers begin to slightly soften add in the drained butter beans and stir through until everything is hot. Now add in the cocunut milk, cayenne or hot pepper sauce.
At this point taste and add in salt and pepper and any more heat 🙂
Then add in the drained callaloo and combine everything well. Leave to gently simmer for about 5 minutes. Turn off the heat and put a lid on the pan and leave for a further 5-10 minutes for all the flavours to marry.
This is delicious served with rice and a salad – it’s very filling and tastes like Jamaica!

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