Stewed Pinto Beans with Smoked Trout

This Stewed Pinto Beans with smoked trout is a simple lunch idea that will get you in and out of the kitchen in no time.  Sweet plantains? Spicy , flavorsome, smoky stewed beans? Count me in. Dodo and beans as we call it in Cameroon. You’ve probably read  this quite a few tim es from my previous posts but I’ll say it again for our new guests ( Thank you for stopping by :-)).  Most of my recipes can easily be made vegetarian or vegan.  In a household like mine with two dietary preferences, we learn to work with different ingredients, creating wonderful flavor profiles we both enjoy.  Items like tofu, tempeh, seitan were not known to us, but that changed when my husband became pescatarian (seafood only, no other meats or land creatures). So if you’re vegan, skip  the smoked trout and crayfish or replace with any vegan sausage. Sauté the sausage first, then follow the directions below.

A few weeks back my husband travelled to Eugene, Oregon for his nephews high school graduation. You’re not the first one to ask, I know, I should’ve gone too. But a 10 ten pound 2 month old little gal was not ready for any air time. We stayed home, waiting for the next breathtaking picture to come through. Amongst all those pictures was one of my husband, holding a trout with a huge smile on his face. He went fishing with his brother and was the first to catch a fish.A few hours later comes in another picture. This time it was a bucket load of trout. Now I had to ask what their plan was with all that fish. Come to learn they planned  on smoking and vacuum sealing what they won’t eat for future use. The answer is yes, I did ask. Can some get on that flight back to Milwaukee or what? So here I am, with enough smoked trout to last at least a couple of months. From dips, to spreads, stews you name it. There is enough to go around, starting with this spicy stewed pinto beans.

There still is a call planned to inquire about the brine they used. I  found myself almost eating a whole trout! It was perfectly seasoned.Fried ripe plantain is the perfect match. Degree of ripeness is up to you. Sometimes I buy green plantains, store in a warm area and in a few days they should be ripe enough for frying. You can also boil the plantains if the idea of deep fat frying is not your fitfam goal. Cooked beans, frozen in ziplock bags  is always around , but you can use canned beans.

I urge you to try this one, easy to make, hearty and a whole load of smoky goodness in a bowl.

Stewed Pinto Beans with Smoked Trout

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 people

Ingredients

  

• 2 cups cooked pinto beans (salted)
• 1 cup diced roma tomatoes
• 2 sprigs Parsley
• 1 large scotch bonnet or harbanero
• 1 small Onions (1/2 sliced, 1/2 blended with parsley and garlic)
• 3 cloves garlic
• 2 small whole smoked trout
• 1-2 Tbsp palm oil
• 1/4 cup crayfish

Instructions

 

• Heat palm oil in a medium skillet until It gets smoky. Add in onions and sauté for 2-3 minutes. Add in roma tomatoes and cook for another 3-5 minutes.
• Break trout into smaller pieces and add into slillet. Add in 1/4 cup of water, blended fresh spices (garlic, harbanero and onions) cover and simmer for 5 minutes.
• Add in cooked beans , crayfish, gently stir and let simmer for about 15 minutes. Add another 1/4 cup of water if too thick.
• Season to taste. Serve with fried ripe plantains or rice

Notes