Feijão com Banana Frita
A comforting and flavorful dish combining slow-cooked beans in a rich, savory sauce with sweet, fried plantains. This dish highlights the interplay of savory and sweet flavors common in Angolan cuisine.
🧂 Ingredients
- 400 g Dried black-eyed peas or kidney beans(soaked overnight and rinsed)
- 100 ml Palm oil
- 2 medium Onions(finely chopped)
- 3 cloves Garlic(minced)
- 3 medium Tomatoes(diced)
- 2 tbsp Tomato paste
- 1 liter Water or vegetable broth
- 1 tsp Smoked paprika
- 1/2 tsp Cayenne pepper or chili flakes(adjust to taste)
- to taste Salt
- 3 large Ripe plantains(peeled and sliced into 1/2 inch rounds)
- as needed Vegetable oil for frying
👨🍳 Instructions
- 1
Place the soaked and rinsed beans in a large pot. Cover with fresh water and bring to a boil. Reduce heat, cover, and simmer for about 1 to 1.5 hours, or until the beans are tender but not mushy. Drain and set aside.
💡 Tip: Soaking beans overnight significantly reduces cooking time and improves digestibility. - 2
In a separate large pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the minced garlic and diced tomatoes to the pot. Cook for another 5 minutes until the tomatoes start to break down.
- 4
Stir in the tomato paste, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- 5
Add the cooked beans and the water or vegetable broth to the pot. Bring to a simmer, then reduce heat, cover, and cook for at least 1 hour, allowing the flavors to meld and the sauce to thicken.
💡 Tip: The longer the beans simmer, the richer the flavor and thicker the sauce will become. - 6
While the beans are simmering, prepare the plantains. Heat vegetable oil in a skillet over medium-high heat. Carefully add the sliced plantains in a single layer (work in batches if necessary). Fry for 2-3 minutes per side, until golden brown and slightly caramelized.
💡 Tip: Use ripe plantains for sweetness; they should have black spots but not be completely black. - 7
Remove the fried plantains from the skillet and drain on paper towels.
💡 Tip: Serve the fried plantains immediately for the best texture. - 8
Once the bean stew has thickened to your liking, taste and adjust seasoning with salt. Serve the bean stew hot, topped with the fried plantain slices.
💡 Tip: This dish is often served with rice or Funge.
💡 Pro Tips
- ✓For a vegetarian version, ensure you use vegetable broth.
- ✓If you prefer a spicier dish, add more cayenne pepper or a fresh chili pepper along with the garlic and tomatoes.
- ✓The consistency of the bean stew can be adjusted by adding more liquid if it becomes too thick.
🔄 Variations
- Add some chopped spinach or kale in the last 10 minutes of simmering the beans.
- Incorporate some smoked fish flakes or small pieces of cooked sausage into the bean stew for added flavor.