Beans beans beans! recipe number two.
We’ve omitted the fish flakes from Bintu’s recipe to keep ours veegs – and it’s still incredibly good! We also adapted the method to suit tinned beans which led to a few other minor changes of the ingredients but in essence it remains the same.
45mins | serves 4-6 | easy as
2 tins black-eyed beans, drained and rinsed
1 plantain, sliced into discs
2 tbsp coconut oil (Bintu uses palm oil which is the staple oil in Sierra Leone)
1 onion, chopped
scotch bonnet to taste, finely chopped
large handful spinach, chopped
veg stock, cube made up to 350ml
salt and pepper
Heat the coconut oil in a saucepan and throw the onions in when it has all melted. Let the onions soften but not brown, which is about 5mins.
Add the scotch bonnet and give that a minute in the pan with the onions before adding the stock and beans. Simmer over a low to medium heat for 15mins. Stir it every now and again and add more water a little at a time if needed.
Add the plantain and cook for a further 10mins until the sauce starts to thicken naturally as the plantain cooks and softens into it.
Stir in the spinach and allow that to wilt a little. Serve with rice.
Done and delicious.
We recommend using a scotch bonnet as opposed to other chillies to effectively counter the sweetness of the plantain and coconut oil. And it’s best served straight away – not that you’ll be able to wait!