Jamaican Callaloo (Amaranth) And Bean Soup.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and provide similar texture.

Heat coconut oil in a deep sauce pan over medium-high heat until melted.

Add diced onion and diced scallions; turn heat down to low and sweat for 2-3 minutes.

Stir in finely chopped thyme, parsley, smashed garlic, and a piece of Scotch bonnet pepper; let sweat for another 2-3 minutes.

Chop and wash callaloo, then add it to the pot; season with fresh ground black pepper and 3/4 teaspoon salt.

Add 8 cups of chopped callaloo to the pot and stir; let it cook down gently.

Peel and cube 1 sweet potato and 2 small potatoes; add them to the pot and stir.

Add 3 cups of chicken stock to the pot and stir; bring to a boil.

Drain and rinse 1 can of six bean medley, then add to the pot and stir.

Cover the pot and let it simmer on low heat for 25-30 minutes.

After 30 minutes, taste and adjust salt as needed; use an immersion blender to thicken the soup slightly while maintaining some texture.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary