- 500g Red Beans soaked overnight for quicker cooking time
- 4 tablespoons Coconut Oil
- 1 medium Onion finely chopped
- Plain Flour
- Caribbean Coca (this is a type of Jamaican vegetable potato)
- Sweet Potato
- Carrots ×2 diced
- 1 Tomato finely chopped
- Potato ×3
- ½ cup Green Beans chopped
- Salt to taste
- Black Pepper ½ teaspoon
- Coconut Cream Powder 1 tablespoon
- Vegetable Packet Soup ×1
- Boil red beans in fresh water in a pressure cooker. Boil for 30 to 60 minutes until red beans are soft when squeezed. NB: Some brands of red beans take longer than others to cook.
- While red beans are cooking, make the dumplings with 3 cups plain white flour, 1 cup fine cornmeal, salt to taste and add small amounts of water at a time while mixing the dough until ingredients come together and not too wet. Knead the dough until well mixed together. Take a golf ball size or smaller size of dough and knead dough for 2 minutes then roll into a ball and flatten dough with both hands, and keep repeating until all dough is used.
- Peel skin of Coca, yam, sweet potato, potatoes and cut into medium size pieces.
- In a large pot, add 4 tbsp of coconut oil and fry chopped onions until translucent (not brown) for 2 to 3 minutes on medium heat.
- Add vegetables to the pot, sweet potatoes, Caribbean coca, yam, potatoes, carrots, green beans, stir and fry for another 3 minutes.
- Add Salt and black pepper, stir together with the vegetables for 1 minute.
- Add the cooked red beans to the pot and the water the beans were cooked in. Boil on high heat to boiling point, then add the dumplings, thyme, and coconut cream powder. Then reduce heat to low and simmer for 30 minutes or until cooked.
- Ready to serve.