Serving size

1 person 2 people 4 people

Ingredients

1 tbsp jerk seasoning

(Onion, Salt, Cracked pepper, Thyme, Chilli, Ground pepper, Nutmeg, Pimento, Cayenne, Cloves.)
2 garlic clove
1 handful of fresh mint
1 aubergine
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
100g passata
300g beef mince

(british beef mince (10% fat))
1 beef stock cube (Celery)

(sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
1 onion
1 carrot
240g mixed beans (drained)

(Chickpeas, Brown borlotti beans, Red kidney beans, White cannellini beans, Water.)

Allergens

Contains: Nuts

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	683Kcal
	404kJ	2858kJ
Fat	5.3g	37g
of which saturates	1.5g	11g
Carbohydrates	6g	42g
of which sugars	2.8g	20g
Protein	6.6g	47g
Salt	0.46g	3.2g
Fibre	2.4g	17g

Ingredients

1 handful of fresh mint (use half)
100g passata (use half)
1 carrot (use half)
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
1 tbsp jerk seasoning (use half)

(Onion, Salt, Cracked pepper, Thyme, Chilli, Ground pepper, Nutmeg, Pimento, Cayenne, Cloves.)
1 beef stock cube (use half) (Celery)

(sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
240g mixed beans (drained) (use half)

(Chickpeas, Brown borlotti beans, Red kidney beans, White cannellini beans, Water.)
2 garlic clove
1 onion (use half)
150g beef mince

(british beef mince (10% fat))
1 aubergine (use half)

Allergens

Contains: Nuts

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	96Kcal	676Kcal
	400kJ	2827kJ
Fat	5.2g	37g
of which saturates	1.4g	10g
Carbohydrates	6g	43g
of which sugars	2.8g	20g
Protein	6.4g	45g
Salt	0.46g	3.2g
Fibre	2.5g	17g

Back

Prep in 10 High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Jerk Beef & Beans with Aubergine Salad

Prep time: 0 mins

Total time: 30 mins

Cuisine: British

Food group: Beef

You’ll be dicing and roasting soft gooey aubergine. Sizzling and spicing grass-fed British beef mince. Stirring fresh-cut mint into creamy almond yoghurt. Our jerk-style beef and beans with warm aubergine salad bring Caribbean joy to the dinner table.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 230C/ fan 210C / gas mark 8. Finely chop or crush the garlic. Dice the aubergine into 2cm cubes, then place on a lined baking tray and toss with half the garlic, 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 15-20 mins, until soft and golden, turning halfway.
Make the jerk beef; finely dice the onion. Heat a medium saucepan with 2 tsp oil on medium-high heat. Add the beef, half the onion and the remaining garlic. Cook for 5 mins, breaking up the beef with a wooden soon, until golden brown. Add the jerk seasoning and cook for 2 mins.
Drain and rinse the beans, then add to the pan along with the passata and 100ml hot water (50ml for 1 person). Crumble in the stock cube and stir. Simmer for 4-5 mins, until the sauce thickens. Season with sea salt and black pepper.
Meanwhile, make the mint yoghurt. Pick the mint leaves from the stalks and roughly chop. In a small bowl, mix the yoghurt, mint, a splash of water and a pinch of sea salt.
Make the salad; peel the carrot into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Place in a bowl with the roasted aubergine, remaining onion and 1 tsp olive oil. Season with sea salt and black pepper and toss together.
Serve the jerk beef and beans alongside the salad. Drizzle over the mint yoghurt.