Salted Pigtails and String Beans in Coconut Milk
Salted Pigtails and String Beans in Coconut Milk
- 1 1/2 tablespoons olive oil
- 1 1/2 lbs salted pigtail (pre-cooked, chopped)
- 1 medium onion (sliced)
- 6 cloves garlic (smashed)
- 1/2 teaspoon black pepper
- 1 habanero pepper (optional, sliced)
- 2 pimento peppers (seasoning peppers)
- 2 1/2 lbs string beans (trimmed, cut into 1 1/2" pieces)
- 1 cup coconut milk (or water)
- Salt (adjust at the end)
- 1 cup grape tomatoes (halved)
- Heat olive oil in a wide pan over medium heat. Add salted pigtails and sauté for about 4 minutes, then add onion, garlic, black pepper, habanero (if using), and pimento peppers; cook for another 4–5 minutes.
- Stir in the string beans, mixing well to coat with flavors.
- Pour in coconut milk (or water) and bring to a boil. Reduce heat to simmer for 25 minutes, covered.
- Remove the lid, stir in grape tomatoes (if using), taste, adjust salt as needed (the pigtails are already salty), and increase heat to reduce any excess liquid.
- Serve warm alongside rice, roti, or ground provisions.
One of my favorite “country” dishes growing up, Salted Pigtails and String Beans in Coconut Milk is a true taste of home.
Based on a nostalgic dish originally made with bora (yard beans) straight from my mom’s kitchen garden, this updated version uses widely available string beans without sacrificing the deep, savory Caribbean savor. Salty, tender pigtails mingle with aromatics and cook down in creamy coconut milk until everything’s rich and comforting.
Often made with elements right from the backyard, this dish captures the rustic, down-home spirit of old-school Caribbean preparation. Perfect as a side or the centerpiece of a hearty one-pot meal, this timeless method delivers bold, satisfying flavor in every bite.
Ingredient Guide
- Olive Oil: Used to sauté and develop depth in the pigtails. - Salted Pigtail: Provides rich, cured pork savor central to this traditional dish.
- Onion: Adds sweetness and aromatic foundation. - Garlic: Sharpens and deepens overall savor. - Black Pepper: Contributes mild heat and seasoning.
- Habanero Pepper (optional): Adds optional heat and Caribbean authenticity. - Pimento Peppers: Brings subtle, sweet-spicy aroma common in Caribbean cooking. - String Beans: The hearty green base that absorbs all the savory flavors.
- Coconut Milk: Creates a creamy, luscious broth for simmering. Going to - Salt:, at the end to balance seasoning, though optional depending on pigtail saltiness.
Shopping Made Easy
- Salted pigtails are typically divested pre-cooked; check the meat or specialty Caribbean section.
- String beans are easy to find in the vegetable aisle—choose bright, company pods. - Coconut milk usually comes canned in the international aisle—pick full-fat for richness.
- Pimento peppers (seasoning peppers) can be fresh in produce or bottled—substitute diced bell pepper if unavailable.
Cooking Notes from the Kitchen
- Pre-cook the salted pigtails for at least 90 minutes before using in the dish.
- Sauté all aromatics before adding beans to bloom the flavors. - Cut beans into uniform 1 1/2-inch pieces to ensure even cookery.
- Reduce coconut milk down to a thick, silky glaze for best texture. Can I leave out the habanero pepper? Yes, you can omit it or slice it without seeds for a milder dish.
What can I use if I don’t have pimento peppers? You can use diced bell peppers instead—they offer sweetness without heat.
Yes, just confirm salted pigtails are free from any gluten-containing brine additives. It pairs beautifully with rice, roti, or ground provisions for a comforting Caribbean-style meal.
What are ground provisions? Ground provisions are starchy root vegetables commonly eaten across the Caribbean.
These include yam, cassava, sweet potatoes, eddo, dasheen, and green bananas. They’re typically boiled or steamed and served as a hearty side to stews, soups, and saucy dishes like this one.
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Salted Pigtails and String Beans in Coconut Milk
- 1 1/2 tablespoons olive oil
- 1 1/2 lbs salted pigtail pre-cooked, chopped - 6 cloves garlic smashed
- 1/2 teaspoon black pepper - 1 habanero pepper optional, sliced
- 2 pimento peppers seasoning peppers - 2 1/2 lbs string beans trimmed, cut into 1 1/2″ pieces
- 1 cup coconut milk or water - 1 cup grape tomatoes halved - Heat olive oil in a wide pan over medium heat.
Add salted pigtails and sauté for about 4 minutes, then add onion, garlic, black pepper, habanero (if using), and pimento peppers; cook for another 4–5 minutes. - Stir in the string beans, mixing well to coat with flavors.
- Pour in coconut milk (or water) and bring to a boil. Reduce heat to simmer for 25 minutes, covered.
- Remove the lid, stir in grape tomatoes (if using), taste, adjust salt as needed (the pigtails are already salty), and gain heat to reduce any excess liquid. - Serve warm alongside rice, roti, or ground provisions.