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Mufete de Feijão com Banana Frita
A flavorful and satisfying dish featuring slow-cooked beans in a rich, savory sauce, traditionally prepared with palm oil and spices. It is typically served with perfectly fried ripe plantains, offering a delightful balance of sweet and savory.
ð§ ææ
- 400 g Dried black-eyed peas(soaked overnight and rinsed)
- 100 ml Red palm oil
- 1 large Onions(finely chopped)
- 4 cloves Garlic cloves(minced)
- 200 g Tomatoes(crushed or diced)
- 750 ml Water(or more as needed)
- 0.5 medium Scotch bonnet pepper(finely chopped (optional))
- 1 tsp Salt(to taste)
- 0.5 tsp Black pepper(freshly ground)
- 3 medium Ripe plantains(peeled and sliced)
- 100 ml Vegetable oil(for frying plantains)
ðšâð³ äœãæ¹
- 1
Place the soaked and rinsed black-eyed peas in a large pot with enough water to cover. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until slightly tender.
- 2
While the beans are cooking, heat the red palm oil in a separate pan over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes. Add the minced garlic and chopped scotch bonnet pepper (if using) and cook for another minute.
- 3
Stir in the crushed tomatoes and cook for 5 minutes. Add the salt and black pepper.
- 4
Drain the partially cooked beans and add them to the tomato and onion mixture. Add enough water to cover the beans (about 750ml). Bring to a simmer, then reduce heat to low, cover, and cook for another 30-40 minutes, or until the beans are tender and the sauce has thickened. Add more water if needed.
- 5
While the bean stew simmers, heat vegetable oil in a frying pan over medium-high heat. Fry the sliced plantains until golden brown on both sides. Drain on paper towels.
- 6
Adjust seasoning of the bean stew to taste. Serve the Mufete de Feijão hot, topped with the fried plantains.
ð¡ ããã®ã³ã
- âEnsure the beans are well soaked to reduce cooking time and improve digestibility.
- âFor a spicier dish, add more scotch bonnet pepper or a pinch of cayenne.
- âUse ripe but firm plantains for the best frying results.
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- Add other vegetables like diced bell peppers or okra to the bean stew.
- Serve with rice or funge instead of just plantains.