Caribbean Three Bean Stir Fry
6 servings
75 minutes
Caribbean stew with three types of beans is a vibrant, exotic dish that combines sweet and spicy flavors. Its origins can be linked to the culinary traditions of the Caribbean region, where fruits, vegetables, and spices are popular. The rich ingredient composition—sweet potatoes, pineapples, jalapeños, apples, and three types of beans—creates a rich, deep flavor with light sweet notes. The stew is thick and aromatic, perfectly warming on cool evenings. Chili and cumin add spiciness while cinnamon and oregano balance and enrich the taste. This dish pairs excellently with rice or fresh tortillas and is ideal for vegetarians and culinary experimenters alike.
1
Fill a large pot with water. Add onion and bell pepper. Boil, stirring occasionally, for 5 minutes.
- Water: 0.3 glass
- Onion: 1 head
- Red sweet pepper: 1 piece
2
Add sweet potato, tomato paste, tomatoes with jalapeño peppers, pineapples in their own juice, green apples, chili peppers, vegetable broth.
- Sweet potato: 3 pieces
- Tomato paste: 420 g
- Jalapeno pepper: 170 g
- Tomatoes: 250 g
- Canned pineapple: 2 jars
- Apple: 200 g
- Canned green chilies: 100 g
- Vegetable broth: 0.5 glass
3
Bring to a boil. Reduce the heat and simmer covered for 45 minutes.
4
Add beans, legumes, and spices. Cover with a lid and continue to simmer on low heat for another 10 minutes, stirring occasionally.
- Canned white beans (butter beans): 420 g
- Canned black beans: 420 g
- Canned beans: 420 g
- Brown sugar: 2 tablespoons
- Chili powder blend: 2 teaspoons
- Ground caraway: 1 teaspoon
- Oregano: 1 teaspoon
- Cinnamon: 0.3 teaspoon