Black-eyed Beans and Plantains in Palm Oil RecipeOrigin: Nigeria Period: Traditional |
Ingredients
200g black-eyed beans 
Black-eyed Beans and Plantains in Palm Oil Preparation:Method:Place the black-eyed beans in a bowl, cover with plenty of water and leave to soak over night. The following day drain the beans, add to a pan with plenty of water. Bring to a boil, reduce to a simmer and cook until tender (about 1 hour). Meanwhile, peel the plantain and slice into rounds about 1cm thick. Add the palm oil to a pan and use to fry the onion (season with the salt and black pepper) and fry for about 5 minutes (or until soft). Add the beans and plantain slices and fry for about 20 more minutes with occasional stirring until the plantains and onions are nicely browned. Serve as an accompaniment or with rice or bread. |
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