Ibiharage

Drain the soaked beans and place them in a large pot. Cover with fresh water by about five centimetres, bring to a boil over high heat, then reduce to a steady simmer and cook for forty to fifty minutes until the beans are just tender but not mushy.

While the beans cook, peel the green plantains by scoring the skin lengthwise and pulling it away. Cut the plantains into rounds about two centimetres thick. Set aside in a bowl of salted water to prevent browning.

Drain the cooked beans, reserving about one cup of the cooking liquid. In the same pot, heat the palm oil over medium heat and saute the diced onion for five minutes until it turns translucent and slightly golden.

Add the chopped tomatoes and chilli to the pot with the onions. Cook for three to four minutes, stirring occasionally, until the tomatoes break down into a rough sauce and release their juices.

Return the drained beans to the pot along with the plantain rounds and the vegetable stock. Stir gently to combine without breaking the plantains, then bring to a simmer over medium-low heat.

Cover and cook for twenty to twenty-five minutes until the plantains are completely tender and can be easily pierced with a fork. The stew should thicken naturally as the plantains release their starch.

Season with salt and additional chilli if desired. Serve hot in deep bowls, making sure each portion has a generous mix of both the creamy beans and the soft, starchy plantain pieces.