If you can make this African bean dish a day ahead, please do. The sauce will thicken and coat every millimeter of the beans with chili and onion goodness. Great side dish for a party!
3 cups prepared red kidney beans (2 cans)
2 Tbsp red palm oil
1 onion, sliced
1 plantain, sliced
1 tsp chili powder
2 cups water
1. Heat oil over medium heat, cook onion
2. Add beans, plantains, salt, and chili pepper. Cook for a minute.
3. Add water and simmer until plantains are cooked and about a 1/2 cup of liquid is left in the pan – 30 -45 min
I chose a plantain with blackened skin. Unlike a banana, where darker skin indicates over-ripeness, blackened skin in a plantain indicates perfect sweetness with a little tooth – perfect for a short simmer.
Always rinse canned beans. I bought “no salt added” to keep this dish low sodium.
This photo flashes me back to spoonfuls of cod liver oil as a child. Luckily, red palm oil tastes nothing like fish.
Heat up the oil with the onion.
And once they cook down, add the rest.
If you prefer a mild dish, add less chili powder – maybe half.
Water allows the flavors to meld.
Everything breaks down into a wonderful mess. Yum!
This is one of my favorites
Serve with rice and fish.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.