Beans & Plantain Sauce.

Hello everyone, and welcome to another Hive Learners Creative Sunday Initiative with George Dee. Every Sunday, the community gives members and non-members the opportunity to show some creativity, and it's always fun because there is a lot to learn from this initiative.

For today's participation in the Hive Learners Creative Sunday Initiative, I made beans and plantain sauce, and I bet this is the first time you are seeing this recipe. Beans and plantains aren't a new meal to many of us, and I can tell you about three ways to make them, but this is completely different, even though it's still beans and plantains.

The meal is nutritious, and I remember how much I enjoyed the combination as a kid, but it's sad that as I grow, consuming beans as much as I want is challenging, so I don't eat them as often any longer, but I still enjoy a lot of the plantain recipes I have shared on Hive.

The recipes for the delicious meal are:

• Beans
• Plantain
• Palm oil
• Crayfish
• Seasoning Cubes
• Ginger and garlic powder
• Pepper
• Onions
• Salt
• Cowskin.

The recipe looks like a lot, but it's not, and you can enjoy it with shikini money. So let's move on to the process, which is also very easy since many of us are familiar with the meal.

Before going into the cooking properly, I did a few things to make the task easier for me, and I always encourage people to make sure their ingredients are ready for use so they don't start rushing to process other ingredients while the cooking is on.

I picked the beans first and made sure they were stone-free.

I removed the back of the plantains and cut them into a bowl.

I blended the pepper.

I sliced the onions.

Rinse the crayfish in water.

I washed and sliced the cowskin.

Doing all that I mentioned above made cooking this meal very easy.

• I rinsed the beans before boiling them just to parboil them first since chemicals were being sprayed on them to prevent pest attacks.

• I allowed the beans to boil for about fifteen minutes before turning them into a sieve to drain the water.

• I turned the beans back into the pot and cooked them properly with clean water. I added some salt and sliced onions, and allowed the beans to cook until they became soft.

• While the beans was cooking, I decided to fry the plantains, but with palm oil instead of the regular groundnut oil. I fried all the plantains and kept them aside; I almost burned them because of the football match that got my attention divided.

• After frying the plantains, I moved on to making the plantains sauce, which is the main reason for sharing this recipe.

• I heated the palm oil first and added onions to it. I allowed the onions to fry on low heat before adding the crayfish and cowskin.

• I stirred them repeatedly to prevent them from burning, and after about two minutes, I poured the blended pepper into the hot oil.

• I added the seasonings and salt as well. I allowed the stew to fry for about five minutes under low heat before turning the fried plantains into the stew, and that's magic.

• I mixed the plantains with sauce and made sure that every piece of plantains was properly covered with the sauce.

• I left everything to fry again for another three minutes, and by the time I turned off the gas, the plantains had absorbed the sauce very well.

The bean was ready by the time I finished, so I served this delicious meal with custard. You can have it with bread, cassava flakes, and pap, and this meal is best taken as breakfast or lunch.