500g of black eyed beans
20 tblspn of preferred oil
2 medium size onions sliced
2 small size gloves of garlic chopped
2 tspn powdered chili
200g of tomatoes freshly sliced or canned
1 tspn each of powdered black pepper, cloves, curry, nutmeg, white pepper, and salt
Ripe fingers of plantains sliced
Method of preparation
Firstly wash and boil the black eyed beans for 30-45 minutes (tip for cooking the beans my way is do not add salt when boiling them till they start to soften and water from the beans begins to change colour ie greyish then you can add salt to taste. adding salt at the initial stage prolongs the cooking time of the bean which can be hours. try this tip to save time).
When the beans is nicely cooked it should be soft but not mushy. With about 5 tblspn oil in stew pan under a medium heat, add in onions and garlic for a minute and add in the chili powder. Leave for another minute then add in the tomatoes, allowing to simmer for 10-15 minutes. During this time the beans is drained and set aside also the plantains sliced and salted ( I do not pre wash my plantains as this cause oil spills when frying ) After 15 minutes of simmering add in the cooked beans and season taking caution with the salt as usual. Simmer for 5 minutes and take off heat.
Put remaining oil into a frying pan under a medium heat and shallow fry the plantains till cooked and golden. Serve with beans stew.
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