The inspiration for this came a year or two ago from a small Jamaican restaurant here in Montreal. I was with my friend Erin, and we ordered a vegetarian plate that had 3 dishes on it, and a roti to share. One of the dishes on the plate was something like this. I don’t know exactly how they made it, but this is my version, from what I remember. I do remember that we both thought it was delicious.
I have searched the internet many times to try and find a Jamaican recipe or any Caribbean recipe that is something along these lines, but with no luck. So as usual, I freestyled it. I quite like my version. I have made it several times dating back to soon after I first tried it at the restaurant, but have never shared it.
The combination and amount of spices can definitely be played with. I have used canned beans, because it makes for a relatively quick and easy meal to make. If you think about it though, I recommend using dried beans.
Spiced Red Kidney Beans & Cabbage with Coconut Milk
2 tablespoons coconut oil
1 medium onion, finely chopped
2 medium carrots, peeled and diced
2 cloves garlic, finely chopped
1 teaspoon dried chili flakes
1/2 teaspoon ground all spice
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
2 cups cooked red kidney beans
4 cups chopped cabbage
1 can coconut milk
1 cup water
salt and pepper to taste
If you are using dried kidney beans, soak them overnight. Drain, place in a pot, cover with water,and bring to a boil. Boil for about 10 minutes, reduce heat and simmer for about an hour or until tender. Cooking time will depend on how fresh your beans are.
In a large deep pan, heat the coconut oil on medium heat. Add the cumin, allspice, chili flakes, nutmeg and some salt and pepper. Fry for a minute or so until the spices are fragrant.
Add the onion, carrot and garlic and sauté for about 5 minutes, until soft.
Add the beans and cabbage, coconut milk and water. Simmer on medium low with cover ajar for 35-40 minutes.
Serve in bowls on it’s own or with long grain brown rice.
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