Jerk mini roasts with black bean salad | Women's Weekly Food

Ingredients

• 1 cup (200g) dried black beans
• 2 (700g) mini lamb roasts
• 1/4 cup (60ml) olive oil
• 1 (200g) brown onion, finely chopped
• 1 clove garlic, crushed
• 1 long green chilli, finely chopped
• 1 teaspoon ground cumin
• 2 tablespoon red wine vinegar
• 1 (220g) tomato, seeded, coarsely chopped
• 1/2 cup firmly packed fresh coriander leaves
• 3 green onions, thinly sliced
• 2 tablespoon lime juice
• Jerk marinade
• 3 long green chillies, finely chopped
• 3 green onions, finely chopped
• 2 clove garlic, crushed
• 1 teaspoon ground allspice
• 1 teaspoon dried thyme
• white sugar
• soy sauce
• lime juice