Kenyan-Style Plantain and Bean Stew

Ingredients

• 2 large Plantains
• 1 15 oz can Canned Kidney Beans
• 2 tbsp Coconut Oil
• 1 medium Onion
• 1 medium Bell Pepper
• 3 medium Tomatoes
• 4 cloves Garlic
• 1 tsp Ginger
• 0.5 tsp Chili Powder
• 0.5 tsp Cumin
• 0.5 tsp Coriander
• 1 cup Vegetable Broth
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Peel and chop the plantains into bite-sized pieces. Drain and rinse the kidney beans.
2. 2Heat coconut oil in a large pot over medium heat. Add the chopped onion and bell pepper, cook until softened, about 5 minutes.
3. 3Add minced garlic and ginger, cook for another minute.
4. 4Stir in chili powder, cumin, and coriander.
5. 5Add diced tomatoes, plantains, kidney beans, and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 30-35 minutes, or until the plantains are tender.
6. 6Season with salt and black pepper to taste. Serve hot.

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