One of my favorite “country” dishes growing up, Salted Pigtails and String Beans in Coconut Milk is a true taste of home. Based on a nostalgic dish originally made with bora (yard beans) straight from my mom’s kitchen garden, this updated version uses widely available string beans without sacrificing the deep, savory Caribbean flavor.
Salty, tender pigtails mingle with aromatics and cook down in creamy coconut milk until everything’s rich and comforting. Often made with ingredients right from the backyard, this dish captures the rustic, down-home spirit of old-school Caribbean cooking. Perfect as a side or the centerpiece of a hearty one-pot meal, this timeless recipe delivers bold, satisfying flavor in every bite.
Ingredient Guide
- Olive Oil: Used to sauté and develop depth in the pigtails.
- Salted Pigtail: Provides rich, cured pork flavor central to this traditional dish.
- Onion: Adds sweetness and aromatic foundation.
- Garlic: Sharpens and deepens overall flavor.
- Black Pepper: Contributes mild heat and seasoning.
- Habanero Pepper (optional): Adds optional heat and Caribbean authenticity.
- Pimento Peppers: Brings subtle, sweet-spicy aroma common in Caribbean cooking.
- String Beans: The hearty green base that absorbs all the savory flavors.
- Coconut Milk: Creates a creamy, luscious broth for simmering.
- Salt: Added at the end to balance seasoning, though optional depending on pigtail saltiness.
Shopping Made Easy
- Salted pigtails are typically sold pre-cooked; check the meat or specialty Caribbean section.
- String beans are easy to find in the vegetable aisle—choose bright, firm pods.
- Coconut milk usually comes canned in the international aisle—pick full-fat for richness.
- Pimento peppers (seasoning peppers) can be fresh in produce or bottled—substitute diced bell pepper if unavailable.
Cooking Notes from the Kitchen
- Pre-cook the salted pigtails for at least 90 minutes before using in the dish.
- Sauté all aromatics before adding beans to bloom the flavors.
- Cut beans into uniform 1 1/2-inch pieces to ensure even cooking.
- Reduce coconut milk down to a thick, silky glaze for best texture.
Can I leave out the habanero pepper?
Yes, you can omit it or slice it without seeds for a milder dish.
What can I use if I don’t have pimento peppers?
You can use diced bell peppers instead—they offer sweetness without heat.
Is this gluten-free?
Yes, just confirm salted pigtails are free from any gluten-containing brine additives.
How should I serve it?
It pairs beautifully with rice, roti, or ground provisions for a comforting Caribbean-style meal.
What are ground provisions?
Ground provisions are starchy root vegetables commonly eaten across the Caribbean. These include yam, cassava, sweet potatoes, eddo, dasheen, and green bananas. They’re typically boiled or steamed and served as a hearty side to stews, soups, and saucy dishes like this one.
Salted Pigtails and String Beans in Coconut Milk
Ingredients
- 1 1/2 tablespoons olive oil
- 1 1/2 lbs salted pigtail pre-cooked, chopped
- 1 medium onion sliced
- 6 cloves garlic smashed
- 1/2 teaspoon black pepper
- 1 habanero pepper optional, sliced
- 2 pimento peppers seasoning peppers
- 2 1/2 lbs string beans trimmed, cut into 1 1/2″ pieces
- 1 cup coconut milk or water
- Salt adjust at the end
- 1 cup grape tomatoes halved
Instructions
- Heat olive oil in a wide pan over medium heat. Add salted pigtails and sauté for about 4 minutes, then add onion, garlic, black pepper, habanero (if using), and pimento peppers; cook for another 4–5 minutes.
- Stir in the string beans, mixing well to coat with flavors.
- Pour in coconut milk (or water) and bring to a boil. Reduce heat to simmer for 25 minutes, covered.
- Remove the lid, stir in grape tomatoes (if using), taste, adjust salt as needed (the pigtails are already salty), and increase heat to reduce any excess liquid.
- Serve warm alongside rice, roti, or ground provisions.
