Have you seen the cooking with booze challenge I just posted on the YouTube channel?! The concept was just about using all the leftover booze you have lying around after the holidays and New Years. But cooking with booze is fancy AF and I love it. If done correctly, it really adds great flavor to dishes. It also sounds fancy when you tell people what it is! These spiced rum jerk sunchokes with rice & beans are a perfect example.
So check out the challenge video below or keep scrolling for my contribution. Sunchokes will change your life. They also might give you a lot of gas… just FYI… or so I’ve been told haha!
This dish was inspired by a meal I ate in Vancouver and it is supposed to mimic a jderk chicken style dish! I’m pretty impressed with how this turned out and I can’t wait to make more hearty meals with this root veg.
spiced rum jerk sunchokes with rice & beans
Hearty sunchokes make the perfect replacement for the chicken in this jerk-style dish with rice and beans!
rice & beans
- 1 C long grain rice
- 1 1/2 C vegan chicken stock (or low-sodium vegetable stock)
- 4 green onions, finely chopped
- 3 garlic cloves, minced
- 1 1/4 C full-fat coconut milk
- 1 tsp fresh thyme
- 1 1/2 C cooked kidney beans
- juice of 1 lime
- 10 large sunchokes
- 1/2 C dark spiced rum
- 1/2 small yellow onion, roughly chopped
- 1 hot pepper (banana, scotch bonnet or habanero)
- 2 to 3 garlic cloves
- 1/4 C loosely packed brown sugar
- 2 tbsp ketchup (or tomato paste)
- 1 tbsp apple cider vinegar
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne (optional)
- 1 C vegetable oil, for frying
Cook rice in 1 1/2 cups of water or low-sodium vegetable stock - or as per the instructions on your rice package. I added 1 vegan chicken bouillon cube to the water instead. Bring to a boil and simmer for 10 minutes or until the water is absorbed. Turn off the burner.
Prepare the sunchokes by scrubbing them with a brush to remove any excess dirt. Leave them whole and with the skin on. Add them to boiling water and cook for approximately 15 minutes until fork tender. They should still have some firmness to them and not be too soft. Drain them from the water and run under cold water to prevent further cooking. Pat them dry with paper towel or a tea towel before frying.
Heat 1 cup of vegetable oil in a wide flat bottom pan or cast iron skillet to 365°F. Once the oil is hot, smash the cooked sunchokes slightly with a potato masher so that the skin breaks a little revealing the starchy insides. Fry a couple at a time for 3 to 4 minutes, flipping half way through, until the skin looks brown and crispy. Remove with a pair of metal tongs or a slotted spoon allowing any excess oil to drip off over the pan. Then place onto paper towels.
Once the sunchokes are fried, prepare the spiced rum sauce and preheat the oven to 425°F.
In a small sauce pan, simmer the spiced rum for 3 to 4 minutes to cook off the alcohol. Then add to a blender along with the roughly chopped onion, garlic cloves, and a piece of your hot pepper. Add a small amount of the pepper and then adjust to your spice level by adding more once the sauce is blended. I used a banana pepper which is more mild, and used about 1/8 of the whole pepper. Also add brown sugar, ketchup, apple cider vinegar, and the spices. Cayenne is optional. I used it because I was using a milder pepper, however a habanero or scotch bonnet pepper which is traditionally used is much much hotter so be careful! Blend this sauce until smooth.
Place the fried sunchokes onto a parchment lined baking sheet spaced slightly apart. Brush them with a good amount of sauce and try to push some of the excess underneath the sunchokes on the bottom. Bake for 10 minutes. Then baste the tops again, flip the sunchokes and baste the bottom with more sauce. Bake again for 10 minutes.
Meanwhile, prepare the rice and beans by heating a pan over medium heat and add about 1/4 cup of coconut milk to the pan along with most of the green onions (reserve some green parts to add after cooking) and garlic. Sauté for 4 to 5 minutes until softened. Then add fresh thyme and cook for another minute. Lower heat slightly if necessary to prevent burning.
Add kidney beans, the cooked rice, the juice of 1/2 a lime, and the remaining coconut milk. Stir over low heat to combine well for 5 to 6 minutes. Then cover with a lid and remove from heat. The rice should absorb any remaining liquid while you prepare the sunchokes.
Once the sunchokes are fully baked and slightly blackened, serve over rice and beans. Top each serving with more lime juice from the other half of the lime as well as the remaining green onions.