Madesu na MakembaRed Bean Stew with Fried Plantains
Tender red beans are cooked into a thick tomato and onion stew, then served with sweet fried plantains for a simple, filling meal. It is rustic, comforting food with the familiar pairing of beans and ripe plantain.
Prep
20m
Cook
1h 35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 300gRed Bean (soaked overnight and drained)
- 50mlPalm Oil
- 150gOnion (finely chopped)
- 250gTomato (chopped)
- 10gGarlic (crushed)
- 10gRed Chili (finely chopped)
- 1pcsBouillon Cube (crumbled)
- 8gSalt
- 1.2lWater
Plantains
- 4pcsPlantain (peeled and sliced)
- 120mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Put the red beans and the water in a pot and bring to a vigorous boil and boil for 10 minutes. Reduce the heat and simmer until the beans are tender.
- 02
In a second pot, heat the palm oil over medium heat.
- 03
Add the onion and cook until soft.
- 04
Stir in the garlic and red chili and cook briefly, then add the tomato and cook until it collapses into the oil.
- 05
Add the cooked red beans with enough of their cooking liquid to make a thick stew, then stir in the bouillon cube.
- 06
Simmer until the flavors meld and the stew is thickened, then season with the salt.
- 07
Heat the vegetable oil to 180°C (356°F).
- 08
Fry the plantains until golden on both sides and soft in the center, then drain.
- 09
Serve the bean stew hot with the fried plantains.
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