Black beans and plantain stew
Ingredients
- 4 cups cooked black beans (salted)
- 2 medium sized semi ripe plantains (peeled and cut into 1/2 inch rings)
- 1 14.5oz hunts fire roasted tomatoes
- 2 cups Chopped Kale
- 1 cup diced onions
- 3 cloves garlic minced
- 1/3 inch ginger
- 1 medium habanero
- 2 sprigs of parsley
- 1 small green onion
- 2 cups water
- salt to taste
- 2 Tbsp canola oil
Instructions
- Heat about two tablespoons of canola oil in skillet, Shallow fry plantains until golden brown on both sides. About 2 minutes on each side. Remove and set aside.
- Add a little more oil and saute onions until transluscent. Add in minced garlic and cook for another 30 seconds or so
- Then stir in fire roasted tomatoes, cover and simmer for 5 minutes
- Blend ginger, green onion, habanero, parsley with a little bit of water until creamy. Add this to skillet, together with beans and 2 cups of water. Stir well, bring to a boil and reduce heat to a gentle simmer. Cook for 7-10 minute
- Add fried plantains, cook for about 15 more minutes or until plantains are soft (test with a fork), Stir in chopped kale and cook until just tender.
- Remove from heat and enjoy
Notes
Some meat options could be sausage, ham or bacon. You can also add smoked fish.
Feel free to use any beans, but note that plantains might take a little longer to cook and your beans could be mushy.
This can also be made in a crockpot, after sautéing plantains with onions and garlic, transfer to a crockpot and cook on medium until plantains are tender.
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