Slow-cooked beans with plantain & crispy onions from Africana: Treasured Recipes and Stories from Across the Continent (page 218) by Lerato Umah-Shaylor

  • bay leaves
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  • spring onions
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  • Serves : 4

  • EYB Comments

    Can substitute dried brown beans or Nigerian honey beans for dried black-eyed beans, brown onions for red onions, red bell peppers for Romano peppers, red oil or smoked paprika for palm oil, dried crayfish for dried shrimp, and habanero chillies or red chillies for Scotch bonnet peppers.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried brown beans or Nigerian honey beans for dried black-eyed beans, brown onions for red onions, red bell peppers for Romano peppers, red oil or smoked paprika for palm oil, dried crayfish for dried shrimp, and habanero chillies or red chillies for Scotch bonnet peppers.

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