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.
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.
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.
Pour the blended pepper mix into the saucepan and allow it to cook down until thick and reduced, forming a rich stew base.
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.
Once the beans are cooked in the pressure cooker, transfer them into the saucepan with the pepper mixture and stir thoroughly to combine.
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.
Once the pottage reaches your desired consistency, taste and adjust seasoning if necessary, then serve hot and enjoy your delicious beans and plantain pottage.
