Ingredients:
500g dried red kidney beans
4 plantains or 6 green bananas
2 tbsp red palm oil
1 onion sliced
Salt, to taste
Hot chilli pepper (habanero or scotch bonnets), to taste
Method:
Wash the beans, place in a bowl and cover with plenty of water. Set aside to soak over night (or a minimum of 3 hours).
Drain the beans, transfer to a saucepan and cover with plenty of water. Bring to a boil, cover and cook for about 50 minutes, until the beans are almost tender. At this point, drain the beans, discarding the cooking liquid.
Peel the plantains or green bananas, then chop them and set aside.
Place a pan over medium heat. When hot add the red palm oil and use to fry the onion for about 6 minutes, or until golden.
Stir in the beans and plantain pieces and fry briefly then season to taste with salt, black pepper and fresh chilli. Add in 1l (4 cups) then bring to a simmer and cook for about 30 minutes, until the beans and plantains are tender and the liquid has reduced to 250ml (1 cup).
Serve hot as a main meal or accompaniment.
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