Source: Riverford Organic Farm | Serves: 2 | Time: 40 min
Adjusted amounts and converted to US standards
Replaced the spice mix recipe with Penzeys jerk seasoning
Used bottled lime juice, not fresh
Oil for frying (I used coconut oil)
3 spring onions, sliced
3 green #bananas, peeled and cut into 1/2 inch pieces
1 garlic clove, finely chopped
1 tbsp Penzey's jerk pork seasoning
1 15 oz can diced #tomatoes
1 15 oz can black #beans, rinsed and drained
1 2/3 vegetable broth
2 cups baby #spinach
2 tbsp lime juice
1 tbsp peanut butter
Cooked rice to serve (I used frozen cauliflower rice)
Warm 2 tablespoons of oil in a saucepan. Add the onions, bananas and a pinch of salt. Cook gently for 5 minutes until the onions start to soften.
Add the garlic and jerk seasoning to the pan and cook for 1 minute, stirring continuously. Tip in the tomatoes, beans and stock. Bring to a simmer and cook for about 20-30 minutes, until the bananas are tender.
When the stew is ready, stir in the spinach until wilted. Taste and tweak the seasoning with salt, pepper and lime juice.
To add the peanut butter, put it in a bowl and add a ladle of liquid from the stew. Mix it into a paste and add it back into the pan.
Serve with rice and enjoy!