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Banana Bean Stew

2 lb Green bananas or plantains (~3 lb with skins)
1 c Pinto or kidney beans; cooked
1 Jalapeno chili; chopped
1 lg Onion; chopped
1 tb oil
3 lg Tomatoes; pureed
Salt and pepper to taste


Peel bananas. The skin will come off easily after microwaving ~10 minutes until skin turns black. Slice into 1/8" disks and cut into quarters.


Saute onion and chili in oil ~10 minutes. Add the beans and banana slices and stir until coated with oil. Pour the pureed tomatoes over the mixture and add enough water to cover. Simmer ~40 minutes or until bananas are tender. Serve hot.



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