Beans and Plantain Lasagne
Beans stew on plantain slices and baked together
Equipment
- Sauce Pan
- Rubber spatula
- Chopping Board
- Sharp knife
- Glass Bowl
- Tin Foil
- Oven
Ingredients
- 1 Cup Black Eye Beans Cooked
- 1 Medium Onion Sliced
- 3 Cloves of Garlic Minced
- 3 Medium Tomatoes Chopped
- 5 Petite Bell Pepper Kpakposhito (Blended)
- 2 Tbsp Fish Powder
- 1 Tsp Locust Beans Powder
- 3 Medium Ripe Plantains
- ¼ Cup Palm Oil
- 1 Tbsp Salt
Instructions
- Heat vegetable oil in a saucepan over medium heat, add sliced onion, garlic, stir until translucent, then add petite bell pepper.
- Add chopped tomatoes, stir and let simmer for 3 minutes, then add fish powder, locust beans powder, stir and let it simmer for 3 minutes.
- Add cooked beans, salt, stir and let simmer for 5 minutes, then take off heat.
- Peel and cut ripe plantain into thin slices.
- Lay the plantain slices at the bottom of a dish, spread the beans stew on top evenly and continue the process with the remaining plantain and stew.
- Cover with aluminium foil and bake in a pre-heated oven at 200c for 15 minutes.
- Baked beans ready to serve.