Made with AI
Spicy Pumpkin and Bean Porridge with Fried Plantain
Ingredients
- pumpkin puree2 cups
- black beans, cooked1 cup
- kidney beans, cooked1 cup
- coconut milk1 cup
- cayenne pepper1 tsp
- paprika1 tsp
- cumin1 tsp
- olive oil2 tbsp
- ripe plantains, sliced2 pieces
- salt1 tsp
- black pepper1 tsp
- hot sauce1 tbsp
- vegetable broth1 cup
- onion, diced1 piece
- garlic, minced2 cloves
- red bell pepper, diced1 piece
- green bell pepper, diced1 piece
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot over medium heat.
- 2
Add the diced onion and minced garlic, and sauté until the onion is translucent.
- 3
Add the diced red and green bell peppers, and cook for another 5 minutes.
- 4
Stir in the pumpkin puree, black beans, kidney beans, coconut milk, vegetable broth, cayenne pepper, paprika, cumin, salt, and black pepper.
- 5
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.
- 6
While the porridge is simmering, heat the remaining 1 tablespoon of olive oil in a frying pan over medium heat.
- 7
Add the sliced plantains to the frying pan and cook until they are golden brown on both sides.
- 8
Stir the hot sauce into the porridge and adjust the seasoning if necessary.
- 9
Serve the spicy pumpkin and bean porridge hot, topped with the fried plantains.
