A MEAL YOU CAN MAKE
Callaloo-style greens and beans
Soft greens, okra and beans in coconut milk, served with rice.
About 43 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 300g Spinach, washed, chopped
- 150g Okra, 1 cm slices
- 240g Tinned black-eyed beans, drained
- 120g Onion, diced
- 10g Garlic, minced
- 250ml Coconut milk
- 1 tsp Dried thyme
- 15ml Rapeseed oil
- 80ml Water
- 300g Ready-cooked rice, sealed shelf-stable pack
Allergens: No major UK allergen intentionally added; check packets. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~729 kcal · 25g protein · 87g carbohydrate · 33g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Wash greens thoroughly and chop. Slice okra, dice onion and mince garlic. Drain beans. This recipe uses spinach; do not substitute raw taro leaves without a recipe specifying their safe preparation.
Heat the rice
Heat ready-cooked rice in the pan following its packet instructions. Stir until steaming hot throughout and transfer to a covered serving bowl.
Soften the aromatics
Warm oil over medium heat. Stir onion until soft, then add garlic and thyme for the final minute.
Cook the greens
Add spinach, okra, beans, coconut milk and water. Bring to a gentle simmer, cover loosely and cook until greens and okra are soft. Stir occasionally, pausing other active tasks first.
Check and serve
Check beans are hot throughout. Serve over rice. Callaloo differs across islands; this is a spinach-based home adaptation, not a universal version. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 26 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Caribbean-inspired · spinach and bean meal adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.