Caribbean Plantains with Ground Beef (One Pan)

6 standard portions

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Ingredients

• 1 lb ground beef ((450g)lean (I used 5%))
• 3½ tbsp beef seasoning ((51g))
• 3 tbsp green seasoning ((44g))
• 1 tsp black pepper ((2g))
• 1 tsp pink salt ((6g))
• 2 tbsp olive oil ((28g))
• 1 large onion
• 4 garlic cloves (minced)
• 1 tbsp homemade browning sauce ((15g)(use ½ tsp, if you are using store bought))
• 2 tbsp soy(a) sauce ((36g))
• 5 sprigs of thyme
• 3 tbsp 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)

Method

1. Season the ground beef with the beef seasoning, green seasoning, black pepper and pink salt in a medium sized bowl then set aside.
2. 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.
3. 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).
4. Add the thyme, tomato puree, bell peppers and cho cho, red kidney beans, plantain, scotch bonnet and continue to cook for 1-2 minutes.
5. Pour in the beef stock and bring the pan to a rolling boil.
6. 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).
7. To a taste test and add black pepper and pink salt to suit.
8. Remove the scotch bonnet and thyme stems before serving.