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Beans with Plantain     Veg HT ACC Colombian 85mins

 

Serves 4-6     Hot  Vegetarian  Vegan  Pulses  Vegetables    Accompaniment    Gluten Wheat Dairy free  Eggless     Colombia  Sth America  South American

Ingredients
225g/8oz Dried Beans e.g. Kidney, Pinto, Navy, pre-soaked overnight
1 tbsp Vegetable Oil
4 Tomatoes, chopped
1 Onion, chopped
2 Garlic Clove, crushed

1 Chilli, deseeded finely chopped

1 Green Plantain, chopped
Salt

Instructions

1. Drain the soaked beans then place in a saucepan, together with enough fresh cold water to cover by 2.5cm/1-inch, bring to the boil then reduce the heat, partially cover and cook gently for 45-50 minutes or until tender, adding more water during cooking if necessary to maintain the water level.

2. Meanwhile, heat the oil in a pan add the tomato, onions, garlic and chilli and sauté for 5 minutes, stirring.  Set aside.

3. Once the beans are tender, add the tomato mixture, plantains and salt and continue to simmer for a further 30 minutes, stirring from time to time. Serve hot.
 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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