BLACK BEANS AND PLANTAIN STEW

INGREDIENTS

• 4 cups cooked black beans
• 2 medium green plantains sliced in rings
• 1 14.5oz hunts fire roasted tomatoes
• 2 cups Chopped Kale
• 3/4 cup diced onions
• 3 cloves garlic minced
• 1/3 inch ginger
• 1 medium habanero
• 1 large basil leave
• 1 small green onion
• 3 cups water
• salt to taste
• 2 tablespoons canola oil

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INSTRUCTIONS

• Heat oil in skillet, and saute onions for about 1-2 minutes. Add in garlic , plantains and pan fry with onions for about 3 minutes until plantains start to brown.
• Add in fire roasted tomatoes, stir gently and cook for about 3-5 minutes.
• Blend ginger, green onion, habanero, basil with a little bit of water until creamy. Add this to skillet, together with beans and 3 cups of water. Stir well, bring to a boil and reduce heat to a gentle simmer. Season with salt.
• Simmer for about 15 minutes, add in chopped kale and continue to cook for another 10-15 minutes until plantains are tender. Add a little more water if too thick
• Season to taste if necessary and serve warm.

RECIPE NOTES

• Some meat options could be sausage, ham or bacon. You can also add smoked fish.
• Feel free to use any beans, but note that plantains might take a little longer to cook and your beans could be mushy.
• This can also be made in a crockpot, after sautéing plantains with onions and garlic, transfer to a crockpot and cook on medium until plantains are tender.