Burundian Beans and Fried Plantains (Ibiharage n'Ibitoke)

Ingredients

• 2 cups dried red kidney beans
• 1 large onion, chopped, divided
• 3 tbsp vegetable oil, divided
• 2 tomatoes, chopped
• 1 red chili, finely chopped
• 1 tsp salt, plus more to taste
• 4 ripe yellow plantains, peeled and sliced on the diagonal
• 1/4 cup chopped fresh coriander, for serving

Before you cook

• Rinse the dried beans and soak them in a large bowl of water overnight.
• Drain and rinse the soaked beans the next day.
• Peel the plantains and slice them on the diagonal into pieces about 1/2 inch thick.

Steps

1. Put the drained beans in a large pot and cover them with 6 cups of fresh water.
2. Bring the pot to a boil, then lower the heat and simmer uncovered for 1 hour, until the beans are tender.
3. Heat 1 tablespoon of oil in a separate pan over medium heat.
4. Add half the chopped onion and cook for 3 minutes, until soft.
5. Stir in the tomatoes, chili and 1 teaspoon salt, and cook for 5 minutes, until the tomatoes break down.
6. Drain most of the liquid from the cooked beans, leaving about 1/2 cup in the pot.
7. Stir the tomato mixture into the beans and simmer together for 10 minutes.
8. Heat the remaining 2 tablespoons of oil in a frying pan over medium-high heat.
9. Add the remaining chopped onion and the plantain slices to the frying pan.
10. Fry the plantains for 4 minutes per side, until golden and caramelized at the edges.
11. Fold the fried plantains and onions into the bean pot, stirring gently to keep the plantains whole.
12. Taste the beans and add more salt if needed.
13. Scatter the coriander over the top before serving.