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Plain Beans & Plantain

Plain Beans & Plantain


  • 1 pound plain dried beans
  • 1 pack of Knorr Ripe Plantain (Dodo)
  • ½ – ¾ cup palm oil or Canola oil
  • 1 medium onions
  • 1 tablespoon ginger
  • ½ tablespoon garlic
  • 2 tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika
  • ⅓ cup crayfish (optional)
  • 2 cups – 3 cups stock/ water
  • 1 tablespoon bouillon powder, vegetarian, chicken (optional)
  • 2-3 green onions chopped
  • Salt and pepper as needed
  • 1 habanero pepper or sub with hot pepper or sauce (optional)


Rinse dry black-eyed pea beans, pick through and discard any foreign objects.

Add beans to a large pot covering with 3-4 inches of cold water.

Cover and let sit overnight or 6 to 8 hours.

Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker.

It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 50- 60 mins or until tender

Drain the cooked beans and set aside.

Heat oil (palm and canola) in large saucepan over medium heat until hot. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.

Add tomatoes, ginger, garlic, paprika and bouillon powder/ cubes. Cook while stirring for about 60 seconds.

Throw in the cray fish and let it simmer, for about 10-15 minutes, add water/ stock if needed to prevent burns. Continue to cook the sauce, stirring occasionally.

Finally add the beans, green onions and the remaining stock/water and bring to a boil and simmer for another 10-15 minutes.

Adjust for seasonings, and beans consistency with water.

In a mixing bowl, add Knorr African ripe plantain and salt to taste, mix thoroughly to combine.

Next, gently drop ripe plantain piece after piece into the hot oil with a cooking tong but be careful not to over crowd the pan. Fry on both sides for 3-4 minutes or until lightly browned.

Serve fried plantain and beans side by side.

CAUTION: The oil may bubble and pop out of the fryer. Place only one piece at a time into the hot oil. Fry only moderate amounts of frozen food at a time, making sure to remove freezer burn or any excess ice before cooking. If frozen pieces get stuck together, they should be allowed to defrost slightly and then broken up before inserting into hot oil. DO NOT LEAVE UNATTENDED WHEN FRYING.

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