• Spray oil
  • 1 onion, diced
  • 2 cloves garlic, finely chopped
  • 3cm piece ginger, finely chopped
  • 1 scotch bonnet, seeds removed and chopped
  • 1 tsp ground allspice
  • 400ml can light coconut milk
  • 4 just ripe plantains, peeled and sliced into 1cm rounds
  • 380g carton black beans, drained and rinsed
  • 1 yellow pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 1 tbsp chopped thyme leaves
  • 260g fresh spinach
  • 14g coriander, roughly chopped, to serve


  1. 1

    Mist a pan with spray oil. Add the onion and cook for 5 minutes until softened and brown. Add the garlic, ginger, scotch bonnet and allspice and cook for 1-2 minutes, until fragrant. Add the coconut milk and bring to a simmer. 

  2. 2

    Meanwhile, mist a wide pan with spray oil over a high heat and brown the plantains for 1 minute on each side. 

  3. 3

    Transfer the plantain and coconut mixture to the slow cooker with the black beans, peppers, thyme and a splash of water. Put on a high heat for 1 hour, then add the spinach and cook for a further 1 hour until the sauce has thickened and the plantain and peppers are tender. Serve sprinkled with coriander. 

Nutritional Details

Each serving provides
  • Energy 1805kj 431kcal 22%
  • Fat 9.4g 13%
  • Saturates 6.0g 30%
  • Sugars 18.7g 21%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 419kj/100kcal

Each serving provides

70.3g carbohydrate 11.6g fibre 10.5g protein

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