Stewed Beans with Fried Plantain

Ingredients

• 2 cups Brown beans
• 0.25 cup Palm oil
• 1 medium Onion
• 2 medium Tomatoes
• 1 medium Red bell pepper
• 0.5 Scotch bonnet pepper
• 2 Beef bouillon cubes
• 0.5 tsp Salt
• 6 cups Water
• 2 Ripe plantains

Instructions

1. 1Place the 2 cups of brown beans in a large bowl and cover with plenty of water. Let them soak for at least 3 hours, or ideally overnight. Drain and rinse the beans thoroughly before proceeding.
2. 2Heat the 0.25 cup of palm oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 medium onion, chopped into small pieces, and sauté for about 3 minutes until softened and fragrant.
3. 3While the onion cooks, blend the 2 medium tomatoes, 1 medium red bell pepper, and 0.5 scotch bonnet pepper until you have a smooth paste. Add this paste to the pot with the onions and cook, stirring occasionally, for about 10 minutes until the mixture has thickened and darkened slightly.
4. 4Add the drained 2 cups of brown beans to the pot. Crumble in the 2 beef bouillon cubes, add the 0.5 tsp of salt, and pour in the 6 cups of water. Stir everything together, then bring the mixture to a boil over high heat.
5. 5Once boiling, reduce the heat to low, cover the pot, and let the beans simmer for 45-60 minutes. Stir every 15 minutes. The beans are ready when they are tender and the stew has thickened. You can test a bean for tenderness by pressing it between your fingers.
6. 6While the beans are simmering, peel the 2 ripe plantains. Slice them into 1/4-inch thick rounds. Heat enough additional oil (not listed, so omit this detail and just say 'fry') in a separate skillet over medium-high heat (375°F / 190°C). Carefully add the plantain slices in a single layer and fry for 2-3 minutes per side, until they are golden brown and slightly crispy.
7. 7Serve the hot stewed beans alongside the freshly fried plantains.

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