Ever since my husband cooked Jamaican oxtail for the 1st time for me to try I was a fan. When I decided to ditch meat and go fully plant-based I had withdrawal symptoms from his beloved oxtail, especially the butter beans. He grew up in Jamaica and explained that butter beans are a staple in soups and stews.
We had a very lonely batch of butter beans in the pantry so I decided to get creative. While it’s not Jamaican oxtail, I created a Butter Bean Curry Stew that is equally as delicious, much more nutrient dense and is easily a piece of heaven in a bowl.
Using herbs and spices you’d find in a traditional Jamaican curry dish like thyme, escallion and garlic, scotch bonnet along with cumin and of course curry powder turn up the flavor meter big time! I added creamy butter beans to increase the protein and fiber content. Butter beans also give this stew just the right texture.
You can add vegetables like carrot, zucchini, potatoes, turnips, the list goes on! I chose to add butternut squash. This delectable winter squash is anti-inflammatory and contains powerful antioxidants to promote optimal health at the cellular level. Butternut squash also serves as a PMS aide, weight loss and anti-cancer properties. It’s high in vitamin A, potassium & fiber. Butternut squash has also been found to boost immune health, promote digestive health & manage diabetes along side lowering blood pressure when eaten with a balanced diet.
This is one of my favorite recipe recommendations to those looking to incorporate more plant-based meals into their lifestyle without breaking the bank. One of the best things anyone can do is have canned or dry/uncooked beans & legumes on hand. They’re inexpensive, widely available in most stores and provide many of the essential vitamins and minerals our bodies need to thrive!
Check out my other recipes below for more Instant Pot inspo!
If you end up trying any of my recipes don’t forget to tag @the.wholistic.healer on Instagram! <3
