Liberian Fried Plantains with Beans
Liberian fried plantains with beans is a popular and delicious dish in Liberia. It combines the sweet and savory flavors of ripe plantains with the heartiness of cooked beans. This dish can be served as a main course or as a side dish, and it's perfect for any occasion.
3 ripe plantains
Vegetable oil, for frying
1 onion, finely chopped
2 cloves of garlic, minced
1 cup cooked beans (black-eyed peas or kidney beans)
1 teaspoon ground paprika
½ teaspoon ground black pepper
Salt, to taste
Peel the ripe plantains and cut them into diagonal slices, about ½ inch thick.
In a large frying pan, heat vegetable oil over medium-high heat.
Fry the plantain slices in batches until they are golden brown and crispy on both sides. Use a slotted spoon to transfer the fried plantains to a plate lined with paper towels to drain any excess oil.
In the same frying pan, sauté the chopped onion and minced garlic until they become translucent and fragrant.
Add the cooked beans to the pan and mix well with the onions and garlic.
Season the beans with ground paprika, ground black pepper, and salt to taste. Stir to coat the beans evenly with the spices.
Cook the bean mixture for a few minutes until it is heated through.
Serve the fried plantains alongside the seasoned beans and enjoy this delightful and flavorful Liberian dish.
- •Adjust the seasoning according to your taste preferences. You can add other spices like cayenne pepper or thyme for extra flavor.
- •If you prefer a sweeter taste, you can sprinkle a little brown sugar on the fried plantains before serving.
- •This dish can be served as a main course with rice or as a side dish with grilled or fried fish or meat.
- •Leftover fried plantains and beans can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
- •Beans are rich in protein, dietary fiber, and various nutrients such as iron and folate.