Saltfish and Butter Beans Cook-Up
Tin Boom & Pantry Suppers
Boil the salted cod twice to strip the brine, working the stiff fish into flakes with a wooden spoon before cracking a tin of butter beans against the counter. To build this fast pantry cook-up, the secret is simple: don't drown the fish in water to make a gravy—use a generous hand with the oil, let the fresh tomatoes break down, and allow the creamy beans to soak up that rich, spiced slick. Spoon the whole heavy mess over steaming white rice.
Before you start
Source the diaspora pantry staples.
Check the international aisle, the Hispanic aisle (where it will be labeled Bacalao), or the seafood counter of any standard supermarket for the salted cod.
Ingredients
- boneless and skinless salted cod1 lb
- vegetable or coconut oil1/4 cup
- yellow onion1 med
- garlic3 clove
- scallions3 med
- green bell pepper1/2 med
- red bell pepper1/2 med
- ripe tomato1 med
- Scotch Bonnet or Habanero pepper1 med
- fresh thyme4 sprig
- canned large lima beans30 oz
- tomato ketchup2 tbsp
- black pepper1/2 tsp
Method
- 01
Boil the salted cod to remove excess sodium.
Place the rinsed fish in a pot, cover with cold water, and bring to a rolling boil over high heat. Reduce to a simmer for 15 minutes, drain, and taste a small flake. It should taste well-seasoned but not painfully salty; if it makes you pucker, boil it again in fresh cold water for 10 more minutes.
- 02
Flake the cooled fish, feeling carefully for hidden bones.
Even so-called boneless saltfish hides sharp pinbones. Use your fingers to shred the fish into bite-sized chunks, discarding any bones or tough bits of skin.
- 03
Build the aromatic base in a wide skillet.
Heat the oil over medium heat. Add the sliced onion, minced garlic, scallions, and bell peppers, sautéing for about 4 minutes until soft. Stir in the diced tomato, whole Scotch Bonnet, and fresh thyme sprigs, cooking until the tomatoes break down and release their juices.
- 04
Fry the flaked saltfish in the seasoned oil.
Add the fish to the skillet, turn the heat up slightly to medium-high, and fry for 3 to 5 minutes. The fish should absorb the aromatic oil and take on a slightly golden hue to firm up its texture.
- 05
Gently fold in the beans and simmer to form a glaze.
Reduce heat to medium-low. Add the drained beans, ketchup, and black pepper, folding carefully so the delicate beans don't turn to mush. Cover and simmer for 5 to 7 minutes. Do not add water; the oil, tomato juice, and ketchup will naturally create a rich, clinging gravy. Discard the thyme stems and whole pepper before serving hot.
Notes
Buy large lima beans.
In American supermarkets, the exact botanical equivalent to Jamaican canned butter beans is labeled as large lima beans. Do not stress trying to find a can that says 'butter beans'.
Respect the Scotch Bonnet.
Dropping the pepper in whole gives the dish its signature fruity, floral aroma without blowing out your palate. Just be incredibly careful not to pierce the skin with your spoon while stirring.
From Cook Jamaican in America.