Black-eyed bean and plantain bowls
Sweet fried plantain over a fresh, tangy bean and tomato salad.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Black-eyed beans (tin)2 tins
- Plantain2 plantains
- Tomatoes250 g
- Brown onions80 g
- Limes1 lime
- Peppers1 pepper
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, chilli flakes. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Drain the black-eyed beans and rinse under the cold tap. Chop the tomatoes and pepper and finely chop the onion. Mix everything in a bowl.2 tins black-eyed beans250 g tomatoes80 g brown onions1 pepper
- Dress with the juice of the lime, a tablespoon of oil, a pinch of salt and a pinch of chilli flakes.1 lime
- Peel the plantain and slice on the diagonal. Fry in a little oil over a medium heat for 3 minutes a side, until caramelised. Serve on top of the beans.2 plantains
Use plantain with plenty of black on the skin. The riper it is, the sweeter and softer it fries.
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