This stewed pinto beans with smoked trout is a simple lunch idea that will get you in and out of the kitchen in no time. Sweet plantains? Spicy , flavorsome, smoky stewed beans? Count me in. Dodo and beans as we call it in Cameroon.
- 2 cups cooked pinto beans (salted)
- 1 cup diced roma tomatoes
- 2 sprigs Parsley
- 1 large scotch bonnet or harbanero
- 1 small Onions (1/2 sliced, 1/2 blended with parsley and garlic)
- 3 cloves garlic
- 2 small whole smoked trout
- 1-2 Tbsp palm oil
- 1/4 cup crayfish
Heat palm oil in a medium skillet until It gets smoky. Add in onions and sauté for 2-3 minutes. Add in roma tomatoes and cook for another 3-5 minutes.
Break trout into smaller pieces and add into slillet. Add in 1/4 cup of water, blended fresh spices (garlic, harbanero and onions) cover and simmer for 5 minutes.
Add in cooked beans , crayfish, gently stir and let simmer for about 15 minutes. Add another 1/4 cup of water if too thick.
Season to taste. Serve with fried ripe plantains or rice