PLANTAIN & BEANS

BEANS & PLANTAIN

Soft and tasty honey beans with fried, tender, golden plantains.

INGREDIENTS:

• 3 cups beans
• ½ cup crushed  stockfish and crayfish
• 1 ½  cup chopped onions
• 3 tablespoon crayfish seasoning
• ¼ cup crayfish powder
• 1 cup of stock from any protein of choice
• 2 cups smoothly blended smoked pepper mixture. (combination of 10 scotch bonnet peppers, 3 tomatoes, 5 shombo   [fresh cayenne pepper] and 1 large onion)
• 1 cup palm oil
• 800ml water
• 2 plantains
• 1 cup groundnut or sunflower oil

PROCEDURE:

1. Rinse the beans in a bowl and pour them into a pressure cooker.
2. Pour the stock in, add half a cup of chopped onions and 800ml of water. Ensure the water covers Cover and lock the pressure cooker before leaving this to cook for 40 minutes.
3. Heat up the palm oil in a pot and sauté with a cup of chopped onions.
4. Add the crushed stockfish and crayfish, crayfish seasoning and crayfish powder.
5. Pour in the blended pepper mixture, stir and leave this to cook for 8 minutes. At this stage, you can add a protein of choice if you wish to do so.
6. Check on the beans and take it off heat.
7. Pour the cooked beans into the pepper mixture and combine. Once it has been well incorporated, leave this to cook on low heat for another 7 to 10 minutes.
8. Peel 2 plantains and cut them into any shape of choice.
9. Heat up 1 ½ cups of oil and fry the plantain on low heat.
10. Once the beans is done cooking, serve it with the fried plantain and enjoy.