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Caribbean Beans and Prawns

Beans. As a kid, I used to hate them. Baked beans for breakfast out of can, into a pot, heated, on toast. A sickly sweet tomato sauce and beans that turned into a flavourless paste. Not really my thing. But I'm determined to change that. I've got double beans, inspired by Moros y Cristianos and a Cannellini bean puree. Grilled courgette, prawns, paprika breadcrumb and fresh chilli. I really hope I've restored the humble bean. It deserves it.


For the Black Beans:

3 Cups Black Beans

2 Teaspoons of Paprika

2 Teaspoons of Oregano

2 Teaspoon of Coriander

1 Chilli, chopped

1 Bulb of Garlic, minced

1 Thumb of Minced Ginger

3 Bay Leaves

Olive Oil

Lime Juice



For the Cannelini Bean Puree:

800g Tinned Cannelini Beans, drained

A handful of basil

1/4 Lime Juice

1/4 cup Olive Oil



For the rest:

400g Prawns

4 Courgettes

1 Cup of Breadcrumbs

1 Teaspoon of Oregano

1 1/2 Teaspoons of Paprika

1 Teaspoon Coriander

1/2 Teaspoon of Garlic Powder

1 Fresh Red Chilli

1/4 cup Lime juice




Black Beans first. They take the longest so we'll start there. In a frying pan, on a low heat add a decent lug of olive oil. Add the oregano, coriander, paprika, chilli, ginger and three bay leaves. Lightly fry until it begins to darken, stirring constantly. Add a quarter cup of lime juice and render it back. Once starting to dry, take off the heat.

Cut the courgettes lengthways. Pierce the courgettes with a fork all down the cut side. In a tray, pour 1/4 cup lime juice and marinate the pierced courgettes, cut side down.

In a pot, cover the beans, and then add another inch of water. Boil the beans for an hour, adding more water to keep the water level at the height of the beans. Add the sofrito (fried spices) to the beans and mix. Keep cooking until tender (around another 20 minutes).

For the cannelini bean puree, blend all the ingredients until smooth and then salt and pepper to taste.

Now, with a oiled frying pan, saute the marinated courgettes with oil on the cut side on a medium heat until it starts to caramelize. Then, flip the courgettes and fry until tender.

In a bowl, mix the breadcrumbs, oregano, paprika , coriander, garlic powder, 1 teaspoon of salt, 1/2 teaspoon of pepper.

Once the courgettes are nearly tender quickly fry the prawns. This is done really simply - a really quick fry on a high heat, flip once.

Serve with a lump of each bean mixture, 1 courgette per person, some prawns. Add a spritzing of lime juice, a drizzle of olive oil and then dust with the spiced breadcrumbs. Sprinkle with sliced chilli. Add some more salt, to taste.


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