Spring has finally arrived in England. Despite his sporadic April showers, soup season isn’t over yet. This black-eyed bean soup is comfortingly delicious. A true hug in a bowl. It is irresistibly delicious when eaten with sweet fried plantains.
For this recipe, I used dried beans that were soaked overnight and cooked until tender, but if you want to cheat or save time, you can use canned black beans and skip the first step.
material
(for 4 people)
– 250g black-eyed beans (soaked overnight and drained)
– 1 large red bell pepper, seeded and coarsely chopped
– 1 can of plum tomatoes
– 1 red onion, peeled and coarsely chopped
– 3 cloves of peeled garlic
– 1 tbsp grated ginger
– 1 scotch bonnet chili
– sunflower oil
・All purpose seasoning 1 tbsp
– salt, to taste
– 1 ripe plantain, peeled and diced
Method
1. Place the drained beans in a large pot and cover completely with water. Once boiling, reduce heat and simmer, partially covered, about 1 hour or until beans are tender. This shouldn’t happen, but if it does, add a little more water.
2. While beans are cooking, blend red bell pepper, tomato, onion, garlic, ginger and chili in a food blender (1 cup water) until very smooth.
3. Add the blended mixture to the pot of beans along with the sunflower oil, all purpose seasoning and salt. Adjust the amount of water to your liking. Add salt/seasoning if desired. Cover and simmer over medium-low heat for 20-25 minutes.
4. Meanwhile, heat sunflower oil in a frying pan (enough to fry) and fry the diced plantains. Use a slotted spoon to dip the plantains into the oil to keep them from sticking and cook evenly so that they are golden on all sides. Drain the plantains with kitchen paper.
5. Serve hot beans with diced plantains on top. fun!
