Bean pan from Ghana

Ingredients for 4 servings:

• 1 kg black eyed beans
• 1 tube(s) Tomato paste
• 2 large onions
• 1 bulb(s) garlic
• 4 large tomatoes
• n. B. Oil
• 3 Habanero peppers
• 2 cubes of stock
• 1 tbsp, leveled pepper
• 8 plantains
• n. B. Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 5 minutes

First, put the beans in a bowl and pour cold water over them. You can do this in the morning so they can soften for 2-4 hours. The softer they are, the shorter the cooking time. Chop the garlic, onions, and habanero peppers finely and sauté them in a large pot with a little more oil (the ingredients should be floating in the water). In the meantime, transfer the beans to a colander and let them drain. Once everything has turned a golden color, first chop the fresh tomatoes and add the tube of tomato paste. Then add the beans, stock cubes, salt, and pepper. Note: Be careful, it can burn, so have a large glass of water ready for afterward. We’re not making soup, so be sparing with the water. It’s better to add more water often. Cover and simmer, stirring frequently and adding more water as needed. Peel the plantains, cut them lengthwise once, and then cut them into 3 pieces. The plantains must be ripe, i.e. yellow or brown. Black ones are still good to eat too. Add enough oil to a pan to allow the banana pieces to float. Fry for about 10-20 minutes until golden brown. Add to the beans. Serve with meat, such as chicken, and rice. “Shitto” also works well. Tip: If you’re not used to spicy food, reduce the amount of habanero sauce or omit it.