How to Make Delicious Beans and Plantain Pottage

Remember my Adalu (Beans and Corn Pottage) post? Well, I decided to take another delicious spin on beans, this time with plantains! 😋

This Beans and Plantain Pottage is a wholesome, flavor-packed Nigerian food that’s both easy to make and satisfying. The creamy softness of the beans meets the gentle sweetness of plantains, all brought together with smoky mackerel, crayfish, and a rich palm-oil pepper base.

And here’s the best part; it’s a one-pot wonder when you use an Instant Pot or pressure cooker. If you’ve ever been intimidated by how long beans take to cook, this trick will change your kitchen life. Just set it, forget it, and wait for the beep!

Whether you enjoy it thick and rustic or a little lighter with some broth (check out my bone broth recipe here), this dish brings pure comfort with every spoonful. 🍽️

💚 Why You’ll Love Beans and Plantain

• Quick & convenient: Pressure cooking cuts the cooking time in half!
• Nutritious: Packed with plant-based protein, fiber, and potassium.
• Flavorful: Smoky, spicy, and slightly sweet from the plantains.
• Comfort food heaven: Perfect for cozy lunches or weeknight dinners.

Beans & Plantain Pottage

A hearty and flavorful Nigerian Beans and Plantain Pottage made with beans, sweet plantains, smoked mackerel, and a rich pepper base. This comforting dish is quick and easy to make (especially with a pressure cooker), and packed with protein, fiber, and traditional flavor in every bite.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Servings: 6

Course: Breakfast, dinner, lunch, Main Course

Cuisine: Nigerian, West African

Calories: 426

Ingredients Method Notes

Ingredients

  

• 2 cups beans brown or black-eyed
• 2 servings bone broth
• ½ small onion chopped (¼ for pressure cooker + ¼ for sauce)
• 2 tbsp palm oil
• 2 medium red bell peppers
• 1 habanero pepper
• 1½ small onions for blending with peppers
• 130 g smoked mackerel chunks
• 6 g crayfish ground
• 1 tbsp seasoning powder or cubes
• 455 g raw plantains peeled and diced
• Salt to taste
• Water as needed

Method

 

1. In a pressure cooker, add 2 cups of washed beans, 2 servings of bone broth, a quarter of a small chopped onion, and enough water to cover the beans. Seal the lid and cook until the beans become soft and tender.
2. While the beans are cooking, prepare the pepper mix by blending 2 medium red bell peppers, 1½ small onions, and 1 habanero pepper until smooth.
3. In a separate saucepan, heat 2 tablespoons of palm oil over medium heat, then add the remaining quarter of a chopped onion and sauté until translucent.
4. Pour the blended pepper mix into the saucepan and allow it to cook down until thick and reduced, forming a rich stew base.
5. Add smoked mackerel chunks, ground crayfish, and seasoning into the stew. Stir well and let it simmer gently over low heat so the flavors combine.
6. Once the beans are cooked in the pressure cooker, transfer them into the saucepan with the pepper mixture and stir thoroughly to combine.
7. Add the raw sliced plantains into the pot, stir, cover, and allow the mixture to simmer until the plantains are soft and all flavors are well combined.
8. Once the pottage reaches your desired consistency, taste and adjust seasoning if necessary, then serve hot and enjoy your delicious beans and plantain pottage.

Notes

• Sweet or Semi-Ripe? Use semi-ripe plantains for the perfect balance of sweetness and texture.
• No pressure cooker? No problem; cook your beans on the stovetop until soft before continuing.
• Meal prep tip: This dish stores well for up to 3 days in the fridge and tastes even better the next day!