Bean O’Jelly

This recipe won the 1996 All Age category in the National Culinary Arts Competition amateur division. Recipe courtesy Jamaica Tourist Board during the writing of Jamaica: A Taste of the Island.

Ingredients

• 2 jelly coconuts
• 230 grams kidney beans
• 2 medium carrots, julienne
• 2 medium sweet peppers, julienne
• 2 medium tomatoes, diced
• 1 medium onion, diced
• 125 ml cooking oil
• Salt to taste
• Seasoning to taste, your choice

Scoop coconut jelly from husk. Season and set aside to marinate.

Boil beans until tender but firm. Sauté onion, add jelly and beans, allow to simmer. Add carrot, sweet pepper, and tomato, simmer for five minutes.