Jerk pork with rice & beans
About £1.29 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Pork chops4
- Jerk paste40g
- Rice300g
- Kidney beans400g
- Coconut milk400ml
- Spring onions4
- Limes1
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Rub the pork with the jerk paste (40g) and leave (15 min).
- Rinse the rice (300g). Put it in a pan with the coconut milk (400ml), drained beans (400g), sliced spring onions (4), a sprig of thyme and 200ml water. Lid on, gentle heat (20 min).
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
- Grill or fry the pork until charred and cooked through (12 min).
- Fluff the rice and serve with the pork and lime (1) wedges.
Kitchen note Dry your chips or wedges with a tea towel before oiling them, and spread them out on the tray. Crowded chips go soggy.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.