Big Chips Loaded with Jerk Spiced Red Beans, Coconut Cream & Thyme Recipe | Abel & Cole

Big Chips Loaded with Jerk Spiced Red Beans, Coconut Cream & Thyme

Cooking time
Serves4 people
Vegetarians Vegans Gluten-free diets

Abel & Cole’s first HQ was in Brixton and this dishes draws on the Caribbean flavours that are a key part of this south London community’s heritage. Double-fried chips topped with Jamaican jerk spiced red beans, a spoonful of cooling coconut cream and a pinch of fresh thyme layer up the flavours.

Ingredients

  • For The Jerk Spiced Red Beans:
  • 1 red onion
  • 1 tbsp rapeseed oil
  • ½ tsp sea salt
  • 4 garlic cloves
  • 15g fresh ginger
  • ½ tsp chilli powder
  • 1 tsp Jamaican jerk seasoning
  • 400g tin of red kidney beans
  • 400g tin of chopped tomatoes
  • 1 tbsp Demerara sugar
  • For The Chips:
  • 1 tsp sea salt
  • 1.6kg potatoes
  • 5 ltrs rapeseed oil
  • To Serve The Chips:
  • A handful of fresh thyme sprigs
  • 40g coconut cream
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Method

1. Start by making the jerk-spiced beans: peel and finely chop the red onion. Warm 1 tbsp rapeseed oil in a large pan for 1 min, then add the onion. Season with ½ tsp sea salt. Put a lid on the pan and fry, stirring every so often, for 10 mins till the onion is soft but has not picked up any colour. If it has started to colour, turn the heat down and add a splash of water.
2. Peel and crush or grate the garlic cloves. Peel and grate the ginger. Stir the garlic, ginger, chilli powder and jerk seasoning into the onion. Cook and stir for 2 mins.
3. Tip the kidney beans with the water from the tin into the pan. Tip in the chopped tomatoes. Add the Demerara sugar. Stir to mix, cover and simmer for 10-15 mins till the sauce has thickened slightly. Stir often.
4. Taste the sauce and add more salt or sugar if you think it needs it. You cna make the beans the day before you want to serve the chips: just transfer them to a tub and store in the fridge. Alternatively, set them aside in the pan, with the lid on, ready to reheat if you're serving them soon after cooking.
5. Make the chips: fill a large pan with water. Add 1 tsp sea salt, cover and bring to the boil. Scrub the potatoes and slice them into finger-length chips. When the water in the pan is boiling, drain the chips and add them to the pan. Bring the pan back to the boil and simmer for 1 min. Drain the chips and spread them out on a board or tray lined with kitchen paper. Leave them to dry and cool completely.
6. Heat 5 ltrs rapeseed oil in a deep fat fryer to 130°C/270°F. Put the chips into a fryer basket and sink them into the fat. Fry for around 8 minutes till the chips look like they are forming a skin (if your fryer is small, cook the chips in batches to avoid crowding the fryer). Lift them out, drain and then spread out on a board or tray again. Let them cool completely. This can be done the day before you want to serve the chips: just store them in a tub in your fridge.
7. When you're ready to cook and serve the chips, pick the thyme leaves off their sprigs and set aside. heat the oil to 180°C/Fan 360°F. Put the chips back into the fryer basket and fry for around 5 minutes till they are golden brown. Drain, tip into a bowl and toss with a pinch of salt. If your fryer is small, cook the chips in batches and keep them warm in a heatproof dish in your oven set to its lowest setting.
8. While the chips fry, reheat the jerk spiced beans. Tip the chips into 4 serving dishes. Top each serving with 1/4 of the beans, 1 tbsp coconut cream and a pinch of thyme leaves. Serve straight away.
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