The perfect recipe for the Autumn, with delicious Natural Flava! and made on a budget too! The sweet plantains soak up so much flavour from the spices and the kidney beans just taste so good too. This is a healthy recipe that is quick and easy to make so grab so plantains, tinned beans a vegetables and lets get cooking.
1 tbsp. Vegetable oil / Coconut oil
2 spring onions diced
2 garlic cloves diced
1/4 scotch bonnet
2 celery sticks diced
2 carrots diced 400g kidney beans
2 vegan stock cubes
400g Plum tomatoes
4-6 Thyme sprigs
1 tsp sea salt
1 tsp black pepper
1 tbsp. All purpose seasoning
Handful of fresh parsley chopped.
Heat your cooking oil on a medium heat, then add spring onions, garlic, scotch bonnet, celery and carrots,
And cook for 3-4 minutes until caramelised.
Add Plantain and kidney beans, stir then add stock cubes, add tomatoes and water too then bring to a boil.
Add Thyme sprigs then season with salt, black pepper and All purpose seasoning. Cook for 10 minutes until plantains
Sprinkle with parsley and serve with rice of your choice.