This recipe for Fried Plantains and Beans comes from the Democratic Republic of Congo. Learn to prepare this meal with the "Cooking Priest," Father Leo Patalinghug!
Don't forget to place the money you saved by serving a meatless meal into your CRS Rice Bowl! Those funds help feed the hungry around the world and in your own community. If you don't have a CRS Rice Bowl program in your own parish, click here to find out how to donate.
• 6 ripe green plantains
• Salt to taste
• 6 tablespoons FAIR TRADE olive oil
Peel plantains and cut into thin slices. Lightly salt both sides. Pour oil into pan and heat. Carefully place each plantain slice into oil and fry each side until golden. Drain on rack or paper towel.
• 1 large onion, finely chopped
• 2 tablespoons FAIR TRADE olive oil
• Two 16-ounce cans of black beans, drained
• 1 large tomato, chopped
• Paprika and chili pepper to taste
In a large pan, sauté onion in oil, then add beans, tomato, paprika and chili pepper. Cook over low heat until hot. Serve with plantains.
Note: Assumed only 2 tablespoons olive oil absorbed for frying plantains.
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