Red Red

Sweet and spicy - It's what's for dinner!  In case I didn't mention - everything is always very colorful and eclectic here.  The only difference with this setting and the locals... is the place mat, I haven't seen them used...oh and the plate, they would all be sitting around the pot...and then of course the fork, they would eat this with their right hand only.  I hope you'll be adventurous and make the recipe below.  It is one of our favorites!  

Red, Red

Ingredients

1 cup beans, soaked overnight (locals use cowpeas - pic below)

1-2 onions, finely diced

1-2 green peppers, seeded and diced

3-4 roma tomatoes, diced (local recipe doesn't call for this, but I like it)

3-4 red chili, minced (very spicy, wash hands immediately after handling - pic below)

3-4 cloves garlic, minced (local recipe doesn't call for this, but I like it)

10 oz. tomato Paste

1-2 t. chicken or shrimp bullion

Meat, cooked and chopped (locals would use fish or goat, I use a pound of ground beef or chicken :)

6-10 ripe plantains (look like large banana - pic below)

2 c. vegetable oil

Directions

Rinse the soaked beans until water is clear, cover with plenty of water, and boil until tender, then drain before adding to stew.  Heat small amount of oil and saute the onion and green pepper until soft (I cook ground beef with it and add garlic, peppers and bullion just before it is finished).  Add tomato paste, 1 can water, and tomatoes, stir and simmer for 7 minutes.  Add beans and season to taste.  It's OK to simmer all day if stirred frequently.  Otherwise simmer while preparing plantain.  Peel and cut into large pieces.  Deep fry in vegetable oil until golden, season with salt and serve with stew!  Serves 6-8