Growing up in the UK, baked beans were a pretty much standard dish at school. Even my mum used to try and give them to me at the weekend or on school holidays, only issue was, I couldn’t stand beans, or pulses in general. I have traumatic memories of being forced to eat beans long after they’d cooled, and literally having to swallow them whole (the thought makes me wretch even now!)
Fast forward many years later and I make the decision to move to Nigeria and sample for the first time ever, Ewa Agoyin. And, whodathunk it, I love them! With plantain, with agege bread or preferably with both, my passion for beans was re-awoken!
Whilst checking out a friends food blog, I stumbled on a recipe for what I call posh beans and plantain. Using tomatoes and red peppers, the dish is more stew-like, but gosh, oh so yummy and healthy, bonus! One of the things I love about this dish is you can literally chuck anything it in, often I add sweetcorn to make it more colourful. Give it a go and try and tell me you don’t love it!
Stewed Black Eyed Beans with Plantain and Prawns
- 2 tbsp olive oil
- 1 large onion, diced
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tsp ground ginger
- 1 tsp ground mixed spice
- 1 tsp ground yellow mustard seeds
- 1 tin of black eyed beans in brine
- 2 small carrots, diced
- 1 large plantain, cut into chunky pieces
- 1 celery, diced
- 1 bell pepper, diced
- 400g can chopped tomatoes
- 2 tablespoons, palm oil
- 200ml vegetable stock
- ½ scotch bonnet pepper (add as little or as much as you can handle)
- A squeeze of lemon
- Handful of parsley leaves, to garnish
- Toasted bread or rice to serve
Heat the olive oil in a casserole pan. Add the onions and fry for a few minutes then add the garlic and ginger. Fry for a few minutes then add the powdered spices and stir.
Add the carrots, bell peppers, tomatoes, plantain and celery. Cook for 3 minutes and then add in the black eyed beans (without the brine), scotch bonnet pepper, 2 tablespoons palm oil and stock.
Bring the stew to a boil, cover and then simmer on a low heat for about an hour or till the liquid has reduced.
Add the prawns at the last 5 minutes of cooking. Cook for about 5 minutes or until the prawns turn pink and are just cooked. Squeeze some lemon juice and garnish with parsley.
Serve hot on their own or with a bowl of rice or bread.
There you have it, easy peasy posh beans and plantain! Let us know what you think.