Salt Beef and Beans

Salt Beef and Beans from Cayman Islands. Times were inferred from the source steps.

Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.

0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.

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Measurement system
Prep
10 min
Cook
2 hr 20 min
Total
2 hr 30 min
Difficulty
Medium
Spice
Hot
Cost
Weeknight budget$8–16 USD · indicative, not a store price
Source photograph of Salt Beef and Beans. Not official I Want Some Food pixel artwork.

About

Salt Beef and Beans is listed as beef from Cayman Islands. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.

Ingredients

Scaling multiplies the written quantities. Baking still prefers a scale.

Steps

  1. Step 1

    Cover the diced salt beef with water and bring to a boil. Repeat as necessary, draining and replacing water to eliminate some of the brine.

  2. Step 2

    In a separate pan, place beans in water, add coconut milk, bay leaves, pimento seeds, whole garlic, whole scotch bonnet pepper and scallions. Slowly bring to a boil and simmer for about 2 hours, or until beans are tender.

    120 min
  3. Step 3

    Add salt beef, onions, thyme and crushed garlic and simmer for another 20 minutes. Adjust seasonings if necessary.

    20 min
  4. Step 4

    Remove the bay leaves and scotch bonnet pepper, being careful not to burst the pepper. Serve with white rice and your choice of salad or vegetables.

Adapt this recipe

The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.

Adaptations · 0 / 15 used. Resets 24 August.

Substitutions

  • beef tofu

    Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.

  • onion shallot

    Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.

  • garlic (garlic powder or a pinch of onion) garlic powder or a pinch of onion

    1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.

Tips

  • Times on this listing were inferred from the imported method, not kitchen-tested.

History & culture

Editorial cultural notes have not been written for this imported dish.

Editorial history has not been written for this imported dish.

Inspired by

Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.

Questions about this recipe

Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.

How long does Salt Beef and Beans take?

2 hr 30 min all in — 10 min prep, 2 hr 20 min cook. That is the time on this recipe, not a guess.

How many does it serve?

The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.

How hard is it?

Medium.

How spicy is it?

Hot.

What allergens should I watch?

This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.

Does it fit a diet?

The published recipe is labelled Gluten-free, Nut-free.

What does it cost to cook?

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

What equipment do I need?

Saucepan.

How much salt do I put in?

This recipe does not list a salt amount. We will not invent one.

What can I use instead?

beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.

Any tips from this recipe?

Times on this listing were inferred from the imported method, not kitchen-tested.

Can I use an air fryer?

This method is not written for an air fryer. The core technique on the page still applies.

In this kitchen

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