I’ve always been a fan of string beans, as my parents always had them growing in our kitchen garden as a child in Trinidad. But my appreciation for this humble legume really deepened after I moved from the comforting shores of the Caribbean to Canada. In those early days, bodi, also known as bora or yard beans, were almost impossible to find, so I learned to work with what was available. Over time, string beans became a regular part of my kitchen, whether cooked in curry with aloo, paired with tomato and saltfish, or stretched with leftover stewed meats to create something satisfying and economical.
This String Beans With Potato And Salted Cod recipe is built on that same idea of simple Caribbean cooking that feeds more people without sacrificing flavor. Thinly sliced potato adds body to the dish, while salted cod brings depth and that unmistakable savory note many of us grew up with. A little coconut cream rounds everything out, turning everyday ingredients into a comforting pot of food.
This is not fancy cooking. It’s honest, practical, and rooted in how many of us learned to cook at home. Serve it hot with sada roti or rice, and you’ll understand why string beans continue to hold such a special place in my kitchen.
Ingredient Guide
String Beans add freshness, texture, and a clean vegetal flavor that forms the foundation of the dish.
Salted Cod provides savory depth and protein, seasoning the entire pot as it cooks.
Potato stretches the dish, add body, and help make the meal more filling.
Onion builds the base flavor and adds natural sweetness as it cooks down.
Garlic enhances aroma and brings a classic savory backbone to the dish.
Scotch Bonnet Pepper contributes gentle heat and authentic Caribbean character.
Ginger adds warmth and a subtle spicy note that complements the salted fish.
Tomato introduces acidity and moisture to balance the richness of the cod and coconut.
Coconut Cream softens the flavors and gives the dish a light, creamy finish.
Black Pepper adds mild heat and background seasoning.
Salt is used sparingly to balance flavors after the cod has been prepared.
Olive Oil helps sauté the aromatics and carries flavor throughout the dish.
Water creates steam and allows the vegetables to cook evenly.
Shopping Made Easy
Look for salted cod in the international or Caribbean section of your grocery store.
String beans are often labeled as green beans or French beans and work just as well.
Coconut cream is thicker than coconut milk and is usually sold in cans.
Scotch bonnet peppers may be labeled as Caribbean hot peppers in some markets.
Cooking Notes from the Kitchen
Always soak or preboil salted cod to remove excess salt before cooking.
Even boneless salted cod should be checked carefully for small bones.
Slice the potatoes thinly so they cook evenly with the string beans.
Cook covered first to soften the vegetables, then uncover to reduce excess liquid.
This dish tastes even better after resting for a short while before serving.
String Beans With Potato And Salted Cod
Ingredients
- 2 tablespoons olive oil
- 1/3 lb salted cod soaked, rinsed, and shredded
- 1 medium onion sliced
- 3 cloves garlic smashed
- 1/4 Scotch bonnet pepper optional
- 2 thin slices ginger
- 1/3 teaspoon black pepper
- 1 1/2 lbs string beans cut into 1-inch pieces
- 2 medium potatoes sliced 1/8-inch thick
- 1 tomato chopped
- 1/2 teaspoon salt
- 2 tablespoons coconut cream
- 3/4 cup water
Instructions
- Heat the oil on a medium flame in a deep pan and add the prepared salted cod. Reduce the heat to medium-low and cook for 3 minutes.
- Add the onion, garlic, Scotch bonnet pepper (habanero will also work), ginger, and black pepper. Cook on low for about 3 minutes until fragrant.
- Add the string beans and stir well to coat with the seasoned base.
- Increase the heat to medium and add the potato and tomato. Stir well.
- Add the coconut cream, salt, and water. Cover the pan and bring to a boil, then reduce to a gentle simmer.
- Cook with the lid on for 20 to 30 minutes, depending on how tender you like your string beans.
- Remove the lid to allow any remaining liquid to cook off. Taste and adjust salt if needed. Serve hot with sada roti.
Video
Notes
FAQ
Can I use green beans instead of yard beans?Yes, green beans or French beans are a perfect substitute and are commonly used outside the Caribbean. How do I properly prepare salted cod?
Soak it in hot water or boil it for 5 to 10 minutes, then rinse and shred while removing any bones. Even if you purchase ‘boneless’ salted fish (called saltfish in the Caribbean), please keep a keen eye out for tiny bones. Is this dish very spicy?
No, the heat is mild. You can reduce or omit the Scotch bonnet pepper entirely. Remember to wash your hands immediately after handling hot peppers, even if you wear gloves. What can I serve with string beans and salted cod?
Sada roti, rice, or boiled provisions all pair very well with this dish. Can this be made ahead of time?
Yes, the flavors improve after resting, making it ideal for leftovers. However, I don’t recommend freezing any cooked string bean recipe as it tends to fall apart when thawed and the texture gets ruined IMHO.