Banana bean stew

Yield: 6 servings

Measure 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

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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