Red-Red

Rinse the beans and soak them in advance if needed; simply drain canned ones.

Sauté the onion, garlic, pepper, or tomatoes until soft.

Add Black beans, Palm oil, Plantain, Tomatoes and stir into the aromatic base.

Pour in the water, broth, or coconut milk from the recipe and simmer until tender.

Some of the beans can be mashed to make the dish thicker.

Serve the red-red hot as a standalone dish or with rice or flatbread.