One-Pot Beans and Plantains (Bean and Plantain Pottage)

One-Pot Beans and Plantains (Bean and Plantain Pottage) – West African Flavours

This One-Pot Beans and Plantains recipe with black-eyed beans and palm oil (bean and plantain pottage) is finger-licking West African street food at its best. Recipe suitable for Gluten-Free diets.

One-Pot Beans and Plantains - West African Flavours

You will love this rich and flavourful recipe.

Prep Time10 mins

Cook Time1 hr 45 mins

Total Time1 hr 45 mins

Course: Main

Cuisine: African

Servings:

Calories: 415kcal

Author: Bintu Hardy | Recipes From A Pantry

Ingredients

400g beans soaked overnight and rinsed
1.125 l water
200 ml palm oil
1 onion finely chopped
3 tbsp dried fish flakes
Chopped Scotch bonnet chilli to taste
1 jumbo maggi cube
1 plantain peeled and cut into thin discs
A large handful of very finely chopped spinach
Salt

Instructions

Put beans and water in a pot and bring to the boil. Skim off the layer of foam, reduce heat and simmer for 15 mins.
Mix in the palm oil, onion, fish flakes and scotch bonnet chilli and let simmer for about 1.5 hr or until the beans are done to your taste.
About 15 mins before the beans are ready stir in the maggi cube and plantain, cover the pot and cook till the plantain is done.
Stir in the chopped spinach, adjust seasoning and serve with some rice.

Notes

Notes - you could use oil instead of palm oil, and other quick wilt greens instead of spinach. If you don't have a maggi cube then please substitute the water with vegetable or chicken stock. Keep an eye on the water when cooking the beans and add a half cup of water at a time if the water dries out.

Nutrition

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