Storage & reheating
Beans keep 3 days refrigerated and freeze well. Plantain is best fried fresh.
Allergens: Crustaceans (crayfish)
Everyday meals
Beans Porridge with Fried Plantain
Honey beans cooked soft in a rich palm-oil and pepper sauce, with sweet fried ripe plantain. A complete, comforting everyday meal.
Ingredients
- 500 g Honey beansMama Jemimah’s Kitchen Honey Beans · £6.99
- 3 Ripe plantainsNot currently stocked
- 100 ml Palm oilNot currently stocked
- 1 OnionNot currently stocked
- 1 Scotch bonnetNot currently stocked
- 1 tbsp Ground crayfishNot currently stocked
- 150 ml Vegetable oil, for fryingPantry staple
- Seasoning & saltPantry staple
Shop this recipe
Estimated ingredient basket total: £6.99
1 of 1 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Pick and wash the beans, then boil in plenty of water for 40–50 minutes until very soft. Add salt only when the beans are nearly done — early salt toughens them.
- 2
Drain most of the water, leaving just enough to cover the beans.
- 3
Fry the onion and Scotch bonnet in the palm oil for 3 minutes, then pour into the beans with the crayfish and seasoning.
- 4
Simmer for 10 minutes, mashing a few beans against the side of the pot to thicken the sauce.
- 5
Slice the plantains and fry in hot vegetable oil until golden on both sides; drain.
- 6
Serve the beans with the fried plantain on top or alongside.
