Fried Plantains and Red Red with Black Eyed Beans

How to make Fried Plantains and Red Red with Black Eyed Beans?

Boil the black eyed beans with the bay leaf for an hour. Save the bean stock incase you need it to thin the stew later. Blend up the onion and garlic and fry in some oil. Add the chopped tomatoes and chilli peppers (seeds removed unless you like it very hot!), and cook a little.

Reserve some of the beans and mash them. Then add both the mashed and unmashed beans to the pot with the tomato sauce, stir well and add the tinned sardines. Add salt and pepper to taste.

Chop the plantains into thick slices and fry in oil or butter until golden brown, approx. 3 minutes each side. You can also deep fry them but beware, they may go soggy! Season and serve with the red red and salad.