Salted Pigtails and String Beans in Coconut Milk
Hearty string beans and savory salted pigtails simmered in creamy coconut milk—this Jamaican-style one-pot dish is rich in flavor and tradition.
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.
Notes
Please use the video as a guide, as it provides more detailed information. You have the option to use the Habanero in the amount you can handle, or leave it out if you dislike spicy food. If you cannot source the Pimento peppers, add some diced bell peppers. If making this dish gluten-free, please review the ingredient list to ensure it meets your specific gluten-free dietary requirements.
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