How have you been? I know posts have not been as regular, but there is a reason. Although not good enough to abandon you, please pardon me. I will keep doing as much as I can to ensure that cobwebs don’t take over :).
We had some overripe plantains and needed to use then for anything else but plantain fritters.
With some honey beans, and cooked TPO on hand, beans + plantain was a no-brainer.
This dish was very easy to make, deliciously tasty, and super filling.
- 3 cups of black eyed honey beans (picked and washed)
- 5 cups of water
- 2 cups cooked TPO (tomatoes, pepper, onions)
- ¼ cup canola oil
- 1 stock cube
- 1 tbsp salt
- 7-10 fresh basil leaves (sliced thinly)
- 1 large onion (sliced)
- 1 scotch bonnet pepper (sliced)
- 4 tbsp crayfish
- 1 overripe plantain (chopped into cubes)
- Put the beans and water into a pressure cooker and cook for about 30 minutes or until cooker begins to whistle.
- Heat another pot (preferably non-stick), add the oil and TPO, stir and cook for about 5 mins.
- Check the beans for doneness, Beans should be so soft that it mashes easily when pinched.
- If beans is not soft, cook longer, and add some more water if necessary.
- Continue cooking the TPO for 5 more mins while stirring to prevent burns.
- Then add the plantains to the cooking TPO and cook for 5 mins.
- Beans should be soft in about 45mins or less.
- The water used to boil the beans should have dried up, else use a sieve to drain out some of the water. You want about a 90:10 beans, water ratio.
- Pour the TPO/plantain mix into the beans, add all other ingredients, stir, and cook on low heat for about 15mins.
- Add more water if you prefer a more "soupy" beans.
- Stir and taste for salt.
- Cool and enjoy.
We had our beans + plantain with oven roast salmon, garri + groundnut + honey :).
It was fabulous!
Try it. Hope you enjoy it as much as we did.
Oya Come Chop! 🙂