Ital stew

A Vegan stew originating from Jamaica
Servings 6 Portions


  • 200 g Green beans
  • 240 g Red kidney beans
  • 500 g Butternut squash Diced
  • 4 Cloves Garlic Chopped
  • 400 ml Coconut milk
  • 5 ml Vegetable oil
  • 400 g Red onion Diced
  • 500 g Mixed peppers Cubed
  • 250 kg Sweet potato Cubed
  • 1 whole Chilli Chopped
  • 5 g Jerk seasoning
  • 15 g All spice Ground
  • 5 g Cracked black pepper
  • 100 g Baby spinach
  • 10 g Fresh thyme
  • 400 g Red onion


  • Dice the sweet potato, butternut squash and mixed peppers and roast till golden brown. Now dice the red onion, garlic and chilli. Sweat for about 10 minutes add the spices and thyme and cook out for a further 5 minutes. Add the kidney beans and coconut milk bring to a simmer, now add the roasted veg and cook out for 20 minutes adjust consistency with water. Top and tail the green beans and cut in half on the angle, blanch and refresh. Now add the washed baby spinach and green beans just before serving.

Nutrition Information

per 100g per 369g serving
Energy  327KJ/78kcal  1293KJ/310kcal
Fat  3.4g  13g
of which Saturates  2.5g  10g
Carbohydrate  8.6g  34g
of which Sugars  4.2g  17g
Protein  2.0g  8.1g
Salt  0.03g  0.10g

Credit to the chef

This recipe was created by Chef: CH&Co Group