📝 About This Recipe
This soul-warming dish is a cornerstone of Caribbean home cooking, blending creamy lima beans with the deep, savory intensity of cured salt meat. Traditionally enjoyed across the islands, it features a rich 'sofrito' of aromatic herbs, scotch bonnet heat, and a touch of coconut milk for a velvety finish. It’s a humble yet magnificent meal that transforms simple legumes into a masterpiece of flavor and texture.
🥗 Ingredients
The Legumes and Meat
- 1 pound Dried Large Lima Beans (soaked overnight and drained)
- 1/2 pound Salted Pigtail or Salt Beef (cut into 1-inch pieces)
- 6 cups Water (for boiling)
Aromatics and Seasoning
- 2 tablespoons Vegetable Oil
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 3 stalks Scallions (chopped)
- 4 sprigs Fresh Thyme
- 1 whole Scotch Bonnet Pepper (kept whole to avoid excessive heat)
- 5-6 whole Pimento Berries (Allspice) (crushed slightly)
The Finish
- 1/2 cup Full-fat Coconut Milk
- 1 medium Carrot (sliced into rounds)
- 1/2 teaspoon Black Pepper (freshly ground)
- to taste Salt (be cautious, as the meat is salty)
👨🍳 Instructions
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1
Prepare the salt meat by boiling the pigtail or salt beef pieces in a pot of water for 20 minutes to remove excess salt. Drain and set aside.
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2
In a large heavy-bottomed pot or Dutch oven, add the soaked lima beans and 6 cups of fresh water. Bring to a boil.
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3
Add the pre-boiled salt meat to the pot with the beans. Reduce heat to medium-low, cover, and simmer for about 45-50 minutes or until the beans are tender but not falling apart.
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4
While the beans simmer, heat the vegetable oil in a separate small skillet over medium heat.
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5
Sauté the onions until translucent, then add the garlic, scallions, and crushed pimento berries. Cook for 2-3 minutes until fragrant.
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6
Pour this aromatic sautéed mixture into the main pot with the beans and meat.
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7
Add the sliced carrots, thyme sprigs, and the whole scotch bonnet pepper to the pot. Ensure the pepper does not burst.
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8
Stir in the coconut milk. This adds a signature Caribbean creaminess and balances the saltiness of the meat.
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9
Simmer uncovered for another 15-20 minutes. This allows the liquid to reduce and thicken into a luscious gravy.
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10
Take a spoon and mash a few of the beans against the side of the pot; this is a chef's secret to naturally thickening the sauce.
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11
Taste the sauce. Add black pepper and salt only if necessary, as the meat often provides enough sodium.
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12
Carefully remove the whole scotch bonnet pepper and the woody thyme stems before serving.
💡 Chef's Tips
If you forget to soak the beans overnight, use the 'quick soak' method: boil them for 2 minutes, then let them sit in the hot water for 1 hour. Always boil the salt meat separately first; skipping this step will make the entire dish unpalatably salty. For a vegetarian version, swap the salt meat for smoked paprika and a dash of liquid smoke to mimic the depth. To keep the heat mild, ensure the scotch bonnet has no punctures; if you love spice, burst it with a fork near the end of cooking. Use a heavy cast-iron Dutch oven if possible, as it distributes heat evenly for a perfect slow simmer.
🍽️ Serving Suggestions
Serve over a bed of fluffy white jasmine rice or traditional rice and peas. Pair with a side of fried sweet plantains to balance the savory flavors with natural sweetness. Accompany with a simple avocado and tomato salad for a fresh, cool contrast. Enjoy with a tall glass of ice-cold Sorrel or Ginger Beer. A side of steamed cabbage and saltfish also complements this dish beautifully for a full Sunday feast.