Caribbean: Jamaica: Jamaican Saltfish and Butter Beans
INGREDIENTS:
1 lb (453.59 g) Saltfish (salted cod)
8.5 oz (240.97 g) Butter bean
5 oz (141.75 g) Bell pepper Chopped
2 oz (56.7 g) Onion Chopped
2 Cloves garlic Finely chopped
3 oz (85.05 g) Tomato chopped
4 oz (113.4 g) Okra Thinly sliced
3 Sprig of dried thyme
½ Scotch bonnet pepper Remove seeds and finely chopped
Vegetable oil
2 tbsp Ketchup
INSTRUCTIONS:
Wash and soak the saltfish overnight or for at least 2 hours. It’s best to soak the fish overnight, as the longer the saltfish soak, the more the salty taste reduces.
Place the saltfish in a pot with fresh water and put to boil for 15 to 20 minutes. This helps to soften the fish and remove more of the salt.
Pour away the boiled water and wash the saltfish with cold water. Once the saltfish is cool, remove the fish scale/skin and bones (not necessary if you are using boneless and skinless cod). Flake the saltfish and set it aside.
Add oil to a frying pan on medium heat. Add the onion, garlic, scotch bonnet pepper and thyme to the pan and sauté for 3 to 4 minutes until the onion softens.
Add the saltfish flakes, stirring continuously for 4-5 minutes.
Add the okra, bell pepper and tomato (you can add these before adding the saltfish, but I like to “fry” the saltfish before adding the vegetables).
Add the butter beans, a tbsp of water and the ketchup if you are using it. Cover and simmer for 15 minutes or until the vegetables cook.
