Beans and plantain is a combination of foods that are commonly eaten across many countries in West Africa and beyond. Prepared in different ways, the beans are stewed in a rich sauce and accompanied by fried or boiled plantains, or anything else for that matter. This version is a really simple dish that embraces rich, deep and smoky flavors of Country Onions and Seasoning Kewb for the cooler months (or warm ones too).
Note: You can use Ekaterra spices on anything, we just happen to prefer using them on plants.
Beans and plantain are two foods that are eaten in a number of different ways across West Africa. The beans are normally stewed in a rich sauce and the plantain can be boiled or fried or roasted. The stewed beans can be enjoyed with more than just plantain and goes well with rice, puna yam, couscous, quinoa, fonio on its own. Ekaterra Seasoning Kewb and Ekaterra Country Onions impart deep, earthy, smoky flavors on this dish.
Soak the beans in a bowl of water for a minimum of 2 hours, preferably overnight. This makes cooking them faster and breaks down the enzyme in the beans that causes gas and bloating
Place the beans in a bowl of water and wash thoroughly, removing any floaters. Repeat this process once more to ensure the beans are clean and free from any grit
Cook the beans according to instructions with water and a few pinches of salt. Once tender, remove from the heat and strain the cooking water.
Rough chop the onion and peppers in a blender (use the pulse function) or mini food processor
Serve with fried plantain, over rice, with West African puna yam, potatoes or on its own with some sourdough bread.
Heat the palm oil in a wide skillet, ensure that it does not start smoking. Then add in onion-pepper mix and cook for 3-4 minutes. Add the Seasoning Kewb and Country Onion powder and stir through. Reduce the heat, cover the skillet and simmer for about 5 more minutes.
Fold in the cooked beans, along with 2-3 cups of water. Add sea salt and adjust seasoning as needed. Cover the skillet and simmer on low heat for another 10-12 minutes
Recipe Note
Add more or less water or vegetable stock for the consistency of stew you prefer.
For a mild version swap chilis for red bell pepper
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