Steak, Plantain, and Black Bean Stew
Steak, Plantain, and Black Bean Stew



  • 350g dried black-eyed beans
  • 1kg sirloin steak or similar, cut into 1cm cubes
  • 325ml veg oil
  • 1 chopped onion
  • 4 chopped garlic cloves
  • 4cm piece of ginger, grated
  • 1 tsp dried chilli flakes
  • 2 x 400g tins of chopped tomatoes
  • 2 tbsp tomato purée
  • 2 sprigs of fresh thyme
  • 2 beef stock cubes
  • 1 chilli, chopped
  • 3 ripe plantain, peeled and sliced
  • Salt and pepper
  • Boil the beans for about 20 mins to soften, then drain and set aside. Meanwhile, heat 2 tbsp of oil in a large casserole, and brown the beef all over. Remove and set aside. Pour 100ml of oil into the same pan, fry the onions for a couple of mins to soften, then add the garlic, ginger, chilli flakes, tinned tomatoes, purée, stock cubes, thyme, chilli, and salt and pepper, and cook for 10 mins.
  • Return the meat and beans to the pan, and cook on a low heat for an hour. While the stew is cooking, heat the remaining oil in a deep frying pan and shallow fry your plantain slices for 2-3 mins on each side, or until golden. Drain on kitchen paper, then serve the stew with the fried plantain on top.
2 hrs
6 serving

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