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Stewed black beans and plantains

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Stewed black beans and plantains

Stewed Black beans and plantains

Savory , spicy, hearty stewed black beans served with sweet fried ripe plantains. Plantains and beans is a well known pair in Cameroon called “dodo and beans”. Probably enjoyed on most busy street corners in every major or small town. Breakfast, Lunch or supper, there are really no boundaries when it comes to dodo and beans.

We keep the plantains simple, fry it! You can mess with baking but this is probably the one time I fry with no ounce of guilt.  I ensure my beans is ready to go, so the plantains have a chance to actually make it on the plate.

Stewed black beans and plantains

 

This is a very quick and simple meal that brings back some very fun childhood memories. It comes together in under 30 minutes and you will definitely have some happy dinners. You will need some lightly salted cooked black beans. I always have a zip lock back of precooked beans in the freezer but you can use canned beans too.

Did I mention I have been enjoying weekly fresh vegetables from my neighbors garden all summer? Yes, yes and yes! I get a basket of veggies every week with heirloom tomatoes, squash, corn , peppers and much more. These beautiful tomatoes together with some fresh herbs and spices brings forth this delectable pan of beans.

 

 

 

Stewed black beans and plantains

Stewed black beans and plantains

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Cameroon

Ingredients
  

  • 2 cups cooked black beans (lightly salted)
  • 1/2 red onions sliced
  • 3 roma style tomatoes diced (about a cup) Tomatoes from neighbor's garden
  • 2 large garlic cloves Minced
  • 1 spring onion chopped
  • 1 Tbsp Essiespice Mango Chili Medley (or scotch bonnet/harbanero pepper for heat)
  • 1-2 Tbsp canola oil

Plantains

  • 2 ripe plantains
  • oil for frying (canola or vegetable)

Instructions
 

beans

  • Heat oil and sauté onions for 2-3 minutes. Stir in garlic and keep sautéing for another minute or so. Add in diced tomatoes and continue to cook for another 5-7 minutes. Season with salt to taste
  • Stir in cooked black beans and simmer for about 7-10 minutes. Add chopped spring onions, Mango chili medley, stir and adjust salt to taste. Serve with plantains.

Plantains

  • Wash, peel and dice plantains into cubes. Heat oil in skillet and pan fry until brown. Serve with beans