Red red with fried plantain
Ghanaian black-eyed bean stew with sweet fried plantain. Vegan and very cheap.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Black-eyed beans (tin)3 tins
- Chopped tomatoes (tin)1 tin
- Brown onions200 g
- Fresh ginger1 piece
- Plantain4 plantains
- Garlic3 cloves
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, chilli flakes. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Chop the onion and grate the ginger and garlic. Heat 2 tablespoons of oil in a large pan over a medium heat and fry them for 5 minutes with 2 teaspoons of paprika and a pinch of chilli flakes.200 g brown onions1 piece fresh ginger3 cloves garlic
- Add the chopped tomatoes, the drained black-eyed beans and 150 ml of water. Simmer for 15 minutes, until thick. Season with salt.3 tins black-eyed beans1 tin chopped tomatoes
- Peel the plantain and cut into slices on the diagonal, about 1 cm thick. Heat oil half a centimetre deep in a frying pan over a medium heat and fry for 2 to 3 minutes a side, until deep golden and caramelised.4 plantains
- Serve the beans with the plantain on the side.
Use plantains with black skins. The riper they are, the sweeter and more caramelised they fry.
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