Caribbean Plantains with Ground Beef (One Pan)

Caribbean Plantains with Ground Beef (One Pan)

Learn how to make this hearty ground beef dish for your loved ones. This is a simple but very tasty one pan Caribbean recipe using a combination of lean ground beef, ripe yellow plantain, cho cho and bell peppers.

Course Main Course

Cuisine Caribbean

Prep Time 25

Cook Time 50

Total Time 1 15

Servings people

Calories 393kcal

Author Charla

Ingredients

To season the beef

1 lb ground beef (450g)lean (I used 5%)
3½ tablespoon beef seasoning (51g)
3 tablespoon green seasoning (44g)
1 teaspoon black pepper (2g)
1 teaspoon pink salt (6g)

To cook the ground beef and vegetables

2 tablespoon olive oil (28g)
1 large onion
4 garlic cloves minced
1 tablespoon homemade browning sauce (15g)(use ½ tsp, if you are using store bought)
2 tablespoon soy(a) sauce (36g)
5 sprigs of thyme
3 tablespoon tomato puree (48g)
14 oz can of red kidney beans (400g)drained
1 ripe yellow plantain chopped
½ cho cho chopped and peeled
½ red bell pepper chopped
½ green bell pepper chopped
1 scotch bonnet pepper
1½ cup beef stock (355ml)
additional pink salt and black pepper to taste

Instructions

Season the ground beef with the beef seasoning, green seasoning, black pepper and pink salt in a medium sized bowl then set aside.
In a medium sized frying pan, heat the olive oil on medium heat and proceed to saute the onion and garlic until soft and translucent.
Add the meat, browning sauce and soy(a) sauce and sear the meat until the extracted juices evaporate (this helps to seal in the flavour, this should take several minutes).
Add the thyme, tomato puree, bell peppers and cho cho, red kidney beans, plantain, scotch bonnet and continue to cook for 1-2 minutes.
Pour in the beef stock and bring the pan to a rolling boil.
Reduce the heat to medium-low, cover the pan and simmer for 35-40 minutes (if there is too much liquid leftover, you can reduce the amount by removing the lid and increasing the heat to high, but careful not to burn the food).
To a taste test and add black pepper and pink salt to suit.
Remove the scotch bonnet and thyme stems before serving.

Notes

When searing (browning) the meat, when the juice extracts make sure to continue to cook the meat until it evaporates as this will help to lock in the flavour and make a HUGE difference the overall taste of the recipe.
You will need my Homemade Browning Sauce, Green Seasoning and Beef Seasoning recipe.
Any leftovers should be refrigerated for up to 3 days.
You can freeze this recipe for up to 3 months.
Make sure you are using YELLOW plantain that is RIPE with some dark spots on the outer skin, don't use plantain with predominately black skin and this will be too soft and turn to mush during the simmering stage.
You can purchase plantain/cho cho (christophine/chayote) from a supermarket that has a large population of Black/Latino/Asian people.
If you cannot get hold of cho cho use zucchini/courgette instead.
Feel free to use water or vegetable stock instead of beef stock (make sure it is free from gluten).
Make sure to do a taste test before serving, as the amount of black pepper and pink salt will vary.
Lean beef, contains less fat, so use beef that is 5% fat or less.
Make sure you are using canned kidney beans in WATER AND NOT SALT WATER!

Nutrition