Baked Ripe Plantains and Beans Stew
Sent in by our resident Spice Ambassador; Elsie Kriz
2 medium ripe Plantains peeled and sliced as shown
I cup diced Roma Tomatoes
3 cups cooked Lima Beans
1/3 cup chopped Onions
1/2 cup frozen Peas
1 cup vegetable Broth
2 Tbsp minced Garlic
2 tsp crushed Ginger
1 Tbsp EssieSpice Mango Chili Medley http://www.essiespice.com/shop/mango-chili-medley-spicy
2-4 Tbsp Olive Oil
1. Layer Plantain on parchment paper, drizzle a little bit of olive oil and bake at 375 for ~ 25 minutes.
2. In a large skillet sauté Onions and Garlic in some Olive Oil for ~ 2-3 minutes, add in Tomatoes and cook for another 5 minutes.
3. Add half of the vegetable Broth, Beans, Ginger, Peas; Essiespice Mango Chili Medley, stir and let simmer on medium for 5-7 minutes.
4. Then combine baked Plantains with Beans mixture, add remaining Broth and let cook for another 5 minutes. Season with Salt and Pepper to taste and serve warm.