Yield: 6 servings
|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|
|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.