Stewed black beans and plantains
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
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