Filling healthy dish – protein from grains and vegetable! Refrigerate for a couple of days, but freeze if storing for longer.
Nigerians tend to cook a lot with legumes, and this was one of those recipes I learned growing up. Unlike the black-eyed peas fritters that changes its form (https://mycraftymeals.com/nigerian-black-eye-peas-fritters-akara-kosai/) I try to stay measured with ingredients when cooking whole beans, not to overwhelm the taste of the beans itself.
While beans is one of those foods that does not compensate for lack of flavor, I’ll say this recipe calls for more vegetable flavors, and less spices. This tends to lead to healthy debates with my mom, and others who cook beans with a lot of condiments. 🙂
This is a relatively easy meal to cook. Put all ingredients in with enough water, and let cook for 45 minutes to an hour, depending on how soft one wants the beans.
Let me know if you try this.
Be sure to leave a comment + rating on this recipe, and I’ll love to see your creation.
Ingredients
- 2 cups of beans
- 4 cups of water
- 2/3 cup of vegetable oil… some people use Palm Oil or mix both. (1 tablespoon melted palm oil should suffice)
- 1 set of knorr cubes
- 1 teaspoon sea salt, as needed
- 1 habanero pepper, or any as desired
- 2 medium-sized plantains … depending on size of frying pan, need at least 1 cup of vegetable oil for fying
Directions
- Add all ingredients and 2 cups of water in a small pot on medium heat
- Add 2 more cups of water after 20-25 minutes … I usually taste and add more salt, peppers, or onions, at this time, as needed
- Cook for another 25-30 minutes … depending on how much moisture you want in the beans – make sure the beans does not over dry and burn … burnt beans I’ve found to be unsalvageable
- Slice plantains like you would a banana
- Fry plantains until brown, as shown in photos below
- Serve warm and enjoy!
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