Fire beans (BRINGING SEXY BEANS E1)
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***RECIPE, SERVES FOUR***
1 lb (454g) frozen lima beans (or fresh, but NOT dried — maybe canned?)
1 bunch green onions
1-2 fresh red chilies
1 thumb of ginger
2-3 garlic cloves
1 bunch cilantro (Thai basil would be nice instead)
1 lime's juice (of half a lime if you want less acid)
2 teaspoons cornstarch
1/4 cup (60mL) gochujang (replace some or all with ketchup if you don't want it too spicy)
1/4 cup (60mL)
1-2 teaspoons sugar
water
oil
rice to accompany (make it how you want)
Get your rice going and get the frozen or fresh beans coming to a boil in a pot of water. Reduce the beans to a simmer and cook until just tender — mine took 10 minutes. Drain the beans thoroughly.
If you're using a cast iron pan on an outdoor grill like I do in the view, rub it with a thin layer of oil and get it heating inside the grill at maximum heat with the lid closed. If you're cooking inside, don't worry about it yet.
Slice the green onions thinly and set the green slices apart from the white and semi-white slices. Slice the chilies thinly, removing the ribs and seeds if you want to reduce the heat. Peel and chop the ginger and garlic. Roughly chop a big handful of cilantro or whatever herb you're using. Cut the lime in half.
To make the sauce, disperse the cornstarch in a splash of soy sauce or water until smooth. Put in the gochujang, soy sauce, lime juice, sugar, cilantro, garlic, onion greens and enough water to get you 1.25 cups (300mL) total sauce once stirred.
Toss the drained beans, onion whites, ginger and chilies in enough oil to lightly coat everything.
If you're cooking this inside, get your widest pan heating over high heat and hope your ventilation system will get out the smoke you're about to make. If you're cooking it outside, take everything outside.
Drop the bean mixture into the pan, spread it out to an even layer but don't stir it until you've gotten a good char on the bottom of the beans. Stir for another minute or two to cook the vegetables. Stir in the sauce and reduce it until it's almost as thick as you want it (I'll thicken more before you eat).
Serve over rice.
Jamaican Beef & Butter Beans Recipe - West Indian Lima Beans Butterbeans
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If you need Jamaican curry powder, note this is not the same as Indian. Please see our other videos on how to make this.We also have many more recipes from Jamaica including jerk, beef, jerk chicken, belly pork, rice and peas, fish tea, curry chicken, fried dumplings, bammy, escoveitch fish, fried fish, steam fish, patties, sweet potato, yam, rum punch and lots of other food from around the world on all our other sites from Ethiopian recipes to Filipino recipes and Curries.
The Jamaican spiced bun is shaped like a loaf of bread and is a dark brown colour. It is commonly eaten with cheese and is also eaten with butter or alone with a glass of milk. Jamaican spiced buns can be toasted. It is also popular in other Caribbean nations.
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called pimento in Jamaica) and Scotch bonnet peppers (similar in heat to the habanero pepper). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt. Plantain is one of the common names for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes referred to as the dessert banana). Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry family, Moraceae, growing throughout Southeast Asia and most Pacific Ocean islands. Callaloo (sometimes calaloo or kallaloo) is a popular Caribbean dish originated from West Africa served in different variants across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names, including callaloo or bhaaji), taro or Xanthosoma. Cassava (Manihot esculenta), also called yuca, mogo, manioc, mandioca, and kamoteng kahoy, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root, a major source of carbohydrates. Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons, Bonney peppers, or Caribbean red peppers (Latin: Capsicum chinense) is a variety of chili pepper. Found mainly in the Caribbean islands, it is also in Guyana (where it is called Ball of Fire), the Maldives Islands and West Africa. Soursop is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree native to Mexico, Cuba, Central America, the Caribbean and northern South America: Colombia, Brazil, Peru, and Venezuela. Soursop is also produced in sub-Saharan African countries that lie within the tropics. Annatto, sometimes called roucou or achiote, is derived from the seeds of the achiote trees of tropical and subtropical regions around the world. Sorrel The roselle (Hibiscus sabdariffa) is a species of Hibiscus native to the Old World tropics, used for the production of bast fibre and as an infusion. Pimento or allspice is probably the number one ingredient in Jamaican cooking and for sure the man man when it comes to any form of jerk. Dried pimento berries are in appearance similar to whole black pepper.
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