
Salt cod, butter beans, cavalo nero, red peppers
+This salt cod & butter bean recipe is my take on a classic Jamaican dish

Butter beans are easy to cook if soaked overnight
Butter beans, also known as Lima beans, are a good source of fibre & manganese. They only take 30 minutes to cook. A perfect combination is Cavalo Nero, rich in iron, alongside red pepper and lemon juice that is loaded with Vitamin C.
Ingredients
For 4 servings
For the Salt Cod
1. 4 cod fillets weighing about 15og each, remove the skin and any bones. Sprinkle with coarse sea salt. Cover with cling film then weigh down with a heavy tin. Leave overnight, wash off the salt and dry on kitchen paper. Cut up into 2cm cubes
For the Butter beans
Strain off the soaking water and rinse off in cold water. Bring to boil, skim off any impurities, before reducing to a simmer. Cook for about 30 minutes until tender
2tbs olive oil
1 medium onion peeled and diced
1 medium carrot peeled and diced
1 large stick of celery diced
4 cloves of garlic diced
1 bay leaf torn
6 branches of thyme
2tbs Jamaican curry powder or Madras curry powder
1 tsp turmeric
2tbs tomato puree
1/2 to a whole Scotch bonnet deseeded and finely diced, you may want to use gloves! Wash your hands, knife and chopping board afterwards
1 red pepper, roasted, peeled and cut into strips
150g Cavalo Nero, leaves removed from the stalks. The leaves roughly chopped and the stalks finely chopped
2 tbs of chopped parsley or coriander
Juice of 1/2 a lemon
Optional spring onions cut into diamonds
Method
In a heavy-bottomed pan add the olive oil and put on a low heat
Add the onion, celery, carrot, bay leaf and thyme cook until the vegetables are soft
Then add the Cavalo Nero stalks, garlic and Scotch bonnet and cook for a couple of minutes
Add the curry powder and turmeric stir for a minute
Add the tomato puree stir for a further minute
Now add the beans reserving about 1/3 of the liquid
Cook for 15 minutes on low heat, stirring from time to time
Add the cod cubes and remove from the heat, cover with a lid and allow them to cook for a further 5 minutes
Meanwhile, steam the Cavalo Nero leaves until tender
Then gently fold in the parsley, lemon juice
In a warmed bowl serve the beans, top with Cavalo Nero, red peppers and spring onions
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