Ackee again! To be honest I was going to do a fried rice type of thing and stir the ackee through at the end, but as it turned out I had run out of rice… the horror!
So instead I used butterbeans and ooh it came out well, there’s something about the richness of the ackee with the creaminess of the butterbeans and the crunchy vegetables that’s ever so satisfying.
You could vary the veg, but if you can, do use the dill, the flavour is gorgeous with the ackee and beans.
As well as being delicious, it’s a super quick dish, and is good hot or cold!
makes 2 nice big servings
1 540 g tin of ackee (340 g drained weight)
1 400 g tin of butterbeans (240 g drained weight)
1 large carrot, finely diced
100 g sugarsnaps, sliced in half
1 large courgette, diced
1 tsp oil
2 tbsp sherry vinegar (or apple cider, or balsamic)
2 tbsp tamari
a pinch of pepper, black or white
3 tbsp fresh chopped dill
It’s dead easy this one! Heat the oil in a wok or frying pan, and stir fry the courgette and carrot for about 3 minutes until starting to soften. Add the sugarsnaps and butterbeans along with the vinegar, tamari and pepper and stir fry for a further 3 minutes.
Fold in the ackee, and continue to cook, mixing often until the ackee is heated through. Another 3 minutes should do it!
Stir the dill through at the end.