Black-Eyed Bean & Plantain Pottage

Beans beans beans! recipe number two.

A Sierra Leonean recipe from Recipes from a Pantry, by Bintu. Check out her amazing insta feed for lots more like this one pot wonder.  

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 

Ingredients 

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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

Method

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.

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Recipe notes.

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!

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