Caribbean · Breakfast

Caribbean Black Bean Shakshuka

A sun-kissed take on Black Bean Shakshuka, built on jerk and allspice and finished the way we like it. Ready in about 38 min and easily enough for 6 people.

4.8 from 3,273 cooks

Prep20 min

Cook18 min

Serves6

LevelMedium

Members' recipe

Ingredients

480gblack beans
1/4 cupolive oil
3 clovesgarlic
1 tspsea salt
2 tspscotch bonnet

Method

Prep everything first: chop the aromatics, measure the jerk and allspice elements, and pat the black bean dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Caribbean Members

Caribbean

Slow-Cooked Squash Broth

The kind of Caribbean plate you make on repeat. coconut and thyme, a proper slow-cook, and a...

1 hr 10 min · Medium

Caribbean Members

Caribbean

Caribbean Lentil Cake

Our tested Roasted Lentil Cake: island, generous, and balanced with jerk and allspice. Serves 6...

35 min · Easy

Halloumi Shakshuka in brown sugar and rum

Caribbean Members

Caribbean

Halloumi Shakshuka in brown sugar and rum

Our tested Braised Halloumi Shakshuka: island, generous, and balanced with brown sugar and rum....

1 hr 50 min · Medium

Caribbean Members

Caribbean

Pan-Seared Lamb with coconut and thyme

This Caribbean Galette leans on coconut and thyme to do the heavy lifting. We sear the Lamb for...

30 min · Medium