Plantains and Beans
INGREDIENTS.-
How to boil beans
Rinse beans and pick through and discard any foreign object. Add beans to a large pot covering with 3-4 inches of cold water.
Cover and let sit overnight or 6 to 8 hours
Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 30 minutes or more until tender – black beans take longer to cook.
Drain the cooked beans and set aside
Ingredients
1 Chicken Bouillon cube
2 teaspoons smoked paprika
1 scotch bonnet pepper (habanero)
1 bunch of fresh kale chopped
1/2 -1 Cayenne Pepper (optional)
Salt and pepper to taste
1-2 pounds meat chunks (beef, chicken, pork)
1 medium onion chopped
4-5 pounds slightly ripe-unripe plantains
1/2 cup Crayfish (optional)
1/3 cup of Palm Oil (Canola Oil)
4 cups boiled beans
DIRECTIONS.-
In Large –sized saucepan boil meat seasoned with salt, cayenne pepper, onions until tender depending on the meat. Make sure you about 3-4 cups or more of chicken broth to use.
Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling it back.
Cut the plantains into thick round shape.
Place the plantains into the pot of boiled meat, add the bouillon cubes, crayfish red oil and remaining onions. Add about a cup or more of water to cover the ingredients
Bring to a boil and low the cooker to medium and let it cook slowly for about 20 minutes.
Finally add the cooked beans, kale and cook for an additional 10 minutes or more until tender. Adjust seasonings and thickness of soup with water, salt and pepper.
Remove from heat and serve warm.
