Plantains and Beans

Slightly sweet plantains, savory beans, and a healthy dose of kale make this an ultra-satisfying dish. It's protein-packed and delicious, with no frying required.

Course Main

Cuisine African

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 838kcal

Author Imma

Ingredients

1-2 pounds (450-900g) meat in chunks (beef, chicken, pork, etc.)
1 medium onion, chopped
4-5 pounds (1.8-2.25kg) plantains (green or slightly ripe)
½ cup (145g) crayfish (optional)
⅓ cup (80ml) palm oil or canola oil (see notes)
4 cups (700g) cooked beans
1 cube chicken bouillon
2 teaspoons (4g) smoked paprika
1 scotch bonnet or habanero
1 bunch fresh kale, chopped
½-1 teaspoon (1-2g) cayenne pepper (optional)
salt and pepper to taste

Instructions

In a large saucepan, boil meat seasoned with salt, cayenne pepper, and onions until tender. How long it takes depends on the meat. You'll want 3-4 cups of broth.
Using a sharp knife, cut both ends off the plantain to make it easier to peel the plantains. Slit a shallow line down the long seam of the plantain, cutting only as deep as the peel. Remove the peel by pulling it back.
Cut the plantains into thick round discs.
Add the plantains to the pot of boiled meat, then add the bouillon cube, crayfish, red palm oil, and remaining onions. Add a cup or more of water to cover the ingredients.
Bring to a boil, lower the heat to medium, and simmer for about 20 minutes.
Finally, add the cooked beans and kale and cook for 10 minutes or more until tender. Adjust seasonings and thickness with water, salt, and pepper.
Remove from heat and serve hot.

Notes

How to cook beans

Rinse beans, picking through and discarding foreign objects. Put beans in a large pot and cover with 3-4 inches of cold water. Cover and soak overnight or for 6-8 hours.
Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. For a pressure cooker: Follow the manufacturer's instructions. It takes roughly 8-12 minutes to cook. If cooking the beans stovetop, simmer for anywhere from 45 minutes to 2 hours until tender. The time will depend on the type of beans.
Drain the cooked beans and set aside.

Note on palm oil: This is NOT the commercialized palm oil many complain about. This African staple enjoys a rich, unique flavor you'll love. But if you can't find it, canola or coconut oil works just as well.

To peel plantains, cut both ends off with a sharp knife. Slit a shallow line down the long seam of the plantain, cutting through just the peel. Remove the peel by pulling it back.
If at any point your plantains and beans seem too thick or appear to be drying out, add a little more water or broth.
For subtler heat, keep the scotch bonnet pepper intact, but pierce it a few times with a toothpick to release some of the heat, but not too much.
Yes, you can make the meat in an Instant Pot. Release the pressure after about 30 minutes, add the plantains and seasonings, and pressure cook for 10 more minutes. Release the pressure, add the beans and kale, and simmer until the kale is tender.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition