Fiery lentils and beans – Actifry recipe
Each time I go to the Caribbean, I feel like I’m in food heaven. Bread fruit, plantain, flavour-rich rice, jerk chicken, gorgeous curries, ackee and saltfish, rum laced cake, spicy patties – it’s a culinary joy.
As part of their latest campaign, “New Year’s Revolution”, Tefal challenged me to use the ActiFry to create something delicious and healthy with a little taste of the Caribbean.
If you’re not already familiar with the ActiFry, it’s an iconic kitchen appliance sometimes called an “air fryer”. It works using hot air and a stirring paddle, meaning you can cook up a big batch of tasty, crispy, evenly cooked chips with just one small spoonful of oil.
But it can also be used to make all sorts of other meals, from meatballs to stir-frys, to cakes (check out my blueberry cake to see how well it works!)
So, with Caribbean flavours on my mind, I grabbed my trusty jar of jerk seasoning marinade from the fridge and got to work on a simple side dish that takes minimal active prep and is packed with beans, lentils and peas that you’ll often find in Caribbean cuisine.
I must stress, this fiery lentils and beans recipe isn’t an authentic Caribbean dish, rather a homage to those wonderful flavours and a way to experience a new dish outside of your normal homecooking.
So, if you tend to stick to only enjoy Caribbean food when out to eat, or even if the only beans you usually to cook with are the ones that you put on toast, and then this is a great way to shake things up!
You might not have heard of some of the pulses we’re using, but don’t worry, they’re all easily found in the World Food’s aisle – look for the Caribbean section.
So, let’s plug in the Actifry and make some hot hot hot lentils, beans and peas in jerk marinade.
Fiery beans and lentils in the Actifry(ad) An amazingly satisfying, high protein and deliciously fiery side dish, made in the Tefal ActiFry with jerk marinade, beans, peas and lentils. Full recipe -> Emily Leary, A Mummy Too 发布于 2019年2月15日周五
And here’s the full recipe for this fiery lentils and beans dish.
Ingredients
1 tbsp vegetable oil (or 1 Actifry spoonful)1 large onion, finely chopped4 garlic cloves, minced1 red or green chilli, deseeded and finely chopped (leave out if you like it a little less fiery)2 tbsp jerk seasoning marinade (the paste kind, not the2 tsp turmeric4 salad tomatoes, chopped265g (9.3 oz) green lentils (390g/13.8 oz can in water before draining)130g (4.6 oz) kidney beans (210g/7.4 oz can in water before draining)240g (8.5 oz) black eye beans (400g/14.1 oz can in water before draining)240g (8.5 oz) gungo peas (400g/14.1 oz can in water before draining)270g (9.5 oz) green pigeon peas (425g/15 oz can in water before draining)700ml (1.4 pt) boiling water or your preferred stock
Instructions
Put the oil, onion, garlic, chilli and jerk marinade into the bowl of the Actifry and close the lid.
Set to manual mode, temp 220C/425F, set the timer to 10 minutes and press start.
Add the turmeric, tomatoes and all of the lentils, beans and peas, plus the freshly boiled water or stock and close the lid.
Set to manual mode, temp 220C/425F, set the timer to 20 minutes and press start.
Taste to determine if you’d like to add a little more moisture to the dish. If so, simply stir in a splash of freshly boiled water.
And that’s it. An amazingly satisfying, high protein and deliciously fiery side dish.
Fiery beans and lentils
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An amazingly satisfying, high protein and deliciously fiery side dish, made in the ActiFry with jerk marinade, beans, peas and lentils.
Course Side DishKeyword actifry, beans, fiery, jerk, lentils, peas
Prep Time 10 minutesCook Time 30 minutesTotal Time 40 minutes
Servings 8 people
Author Emily Leary
Ingredients1 tbsp vegetable oil or 1 Actifry spoonful1 large onion finely chopped4 garlic cloves minced1 red or green chilli deseeded and finely chopped (leave out if you like it a little less fiery)2 tbsp jerk seasoning marinade (the paste kind not the2 tsp turmeric4 salad tomatoes chopped265 g green lentils 390g/13.8 oz can in water before draining130 g kidney beans 210g/7.4 oz can in water before draining240 g black eye beans 400g/14.1 oz can in water before draining240 g gungo peas 400g/14.1 oz can in water before draining270 g green pigeon peas 425g/15 oz can in water before draining700 ml boiling water or your preferred stockMetric – Ounces
InstructionsPut the oil, onion, garlic, chilli and jerk marinade into the bowl of the Actifry and close the lid. Set to manual mode, temp 220C/425F, set the timer to 10 minutes and press start. Add the turmeric, tomatoes and all of the lentils, beans and peas, plus the freshly boiled water or stock, and close the lid. Set to manual mode, temp 220C/425F, set the timer to 20 minutes and press start. Taste to determine if you’d like to add a little more moisture to the dish. If so, simply stir in a splash of freshly boiled water.
What did you think of this delicious Caribbean inspired dish?
For another spicy main, why not try this Vegetarian low-carb red Thai-style curry next?
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This is a commissioned post for Actifry.
