The flavours of the Caribbean shine in this black bean bowl, complete with sweet pineapple salsa. Juicy black beans get a boost of flavour with diced jalapenos, then get layered onto a bed of coconut rice. Let your tastebuds travel to the tropics tonight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
370 mL
Black Beans
¾ cup
Basmati Rice
1 unit
Lime
7 g
Cilantro
95 g
Pineapple
1 tbsp
Shredded Coconut
(Contains Sulphites)
160 g
Tomato
6 g
Garlic
1 unit
Jalapeño
160 g
Sweet Bell Pepper
2 unit
Green Onion
½ tsp
Sugar*
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Before starting, wash and dry all produce.
Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy!
Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, cut tomatoes into 1/4-inch pieces. Core, then cut the pepper into 1/4-inch pieces. Cut pineapple into 1/2-inch pieces. Zest, then juice lime(s). Thinly slice green onions. Roughly chop cilantro. Peel, then mince or grate the garlic. Finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)
Heat a large non-stick pan over medium-high heat. When hot, add the coconut to the dry pan. Toast, stirring often, until golden-brown, 1-2 min. Transfer to a small bowl. Add the pineapple to the same dry pan. Sprinkle 1/2 tsp sugar (dbl for 4 ppl) over pineapple. Cook, stirring often, until tender and golden-brown, 3-4 min. Set aside in a medium bowl.
Add 1/2 tbsp oil (dbl for 4 ppl), then the garlic, peppers and 1/2 tbsp jalapeños to the same pan. (NOTE: Refer to heat guide.) Cook, stirring often, until fragrant, 2-3 min. Add the black beans and their liquid and half the tomatoes. Cook, stirring occasionally, until sauce thickens slightly, 5-6 min. Remove from heat. Season with salt and pepper.
While the bean mixture cooks, add the lime juice, green onions, remaining tomatoes and half the cilantro to the medium bowl with the pineapple. Season with salt and pepper.
Stir the remaining cilantro into the bean mixture. Fluff the rice with a fork then stir in the lime zest and toasted coconut. Season with salt. Divide coconut rice between bowls. Top with the bean mixture and the pineapple salsa.