Main
Agatogo (plantains stewed with beans)
- Preparation time
- 1 h 10
- Servings
- 4 servings
Ingredients
4 servings
- Plantain — to buy5 (green)
- Kidney beans — to buy200 g (cooked)
- Tomato — to buy2
- Onion — to buy1
- Neutral oil — to buy2 tbsp
- Garlic — to buy2 cloves
- Salt — to buy1 tsp
Preparation
Peel the green plantains by slitting the skin lengthwise, then cut the flesh into 3-4 cm chunks.
Slice the onion and chop the garlic, sautéing them for 3 minutes in the hot oil in a pot.
Add the diced tomatoes and let them stew for 5 minutes, mashing with a spoon.
Add the plantain chunks, stir to coat them well, then pour in a glass of water.
Cover and simmer over low heat for 25 minutes, until the plantains start to soften.
Add the already-cooked red beans, stir gently so as not to break up the plantains, and simmer for another 15 minutes.
The dish is ready when the plantains are tender and the sauce has thickened; season with salt to taste and serve hot.