Banana bean stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Green bananas or plantains |
| (~3 lb with skins) | ||
| 1 | cup | Pinto or kidney beans; cooked |
| 1 | Jalapeno chili; chopped | |
| 1 | large | Onion; chopped |
| 1 | tablespoon | ;oil |
| 3 | larges | Tomatoes; pureed |
| ;Salt and pepper to taste | ||
Directions
Peel bananas. The skin will come off easily after microwaving ~10 minutes until skin turns black. Slice into ⅛" disks and cut into quarters.
Saute onion and chili in oil ~10 minutes. Add the beans and banana slices and stir until coated with oil. Pour the pureed tomatoes over the mixture and add enough water to cover. Simmer ~40 minutes or until bananas are tender. Serve hot.
Calories 308, Protein 10g, Fat 7g, Cholesterol 0 From _Eating In: From Field to Kitchen in Biosphere 2_ by Sally Silverstone. The Biosphere Press.
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