Liberian Fried Plantains with Beans
Liberian fried plantains with beans pairs sweet, caramelized fruit with a savory pan of seasoned beans. Ripe plantains brown deeply in hot oil and turn crisp at the edges and soft inside, which suits the paprika and onion beans cooked in the same pan. Black-eyed peas or kidney beans both work. Serve it as a main with rice or as a side next to grilled fish or meat.
Instructions
Peel the plantains and cut them into diagonal slices about ½ inch thick. Slanted cuts give each piece more surface to brown.
Heat vegetable oil in a large frying pan over medium-high heat. Fry the plantain slices in batches until golden brown and crisp on both sides.
Lift the fried plantains out with a slotted spoon and set them on a plate lined with paper towels to drain.
In the same pan, cook the chopped onion and minced garlic until the onion turns translucent and the garlic smells fragrant.
Add the cooked beans and stir them through the onion and garlic. Sprinkle in the paprika, black pepper and salt to taste, and stir until the beans are evenly coated.
Cook the beans for a few minutes, until heated through. Serve the fried plantains alongside the seasoned beans.
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