Beans with baked plantains

Ingredients for 6 servings:

• 600 g beans (black-eyed peas)
• Salt
• 2 cubes of stock (scampi stock cubes 10 g each, from exotic food stores) or 20 g crab paste
• 2 onions
• 6 tbsp oil (palm or peanut oil)
• 3 tbsp tomatoes, pureed
• 6 banana(s), ripe (plantains) each 270 g or firm bananas
• Oil for frying
• 1 bunch parsley, flat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the beans in a sieve and soak in 1 liter of cold water for 1 hour. Drain the water. Add the beans to plenty of boiling salted water and cook for about 20 minutes until tender. Drain the beans and let them drain. Dissolve the stock cubes in 1/2 liter of boiling water. Peel and dice the onions and fry them in the hot oil. Add the beans, passata, and stock and cook everything for 10 minutes. Peel the bananas and cut them in half lengthwise and crosswise or into slices. Add the banana pieces to 800 ml of cold water with 1 teaspoon of salt and let it soak for 10 minutes. Heat the frying oil. Pat the banana pieces dry and fry in batches in the hot oil for about 3 minutes. Drain on kitchen paper. Rinse the parsley and shake it dry. Pluck the leaves from the stems and chop them. Place the bananas on top of the beans and sprinkle with the parsley.