A bean recipe for every taste:
Heat 1 tbsp oil in a frying pan. Add onion, garlic and bell bell pepper and saute until just tender. Add beans and clear soup and simmer gently for 20 min.
Heat the remaining 3 tbsp oil in a braising pan. Remove skin from plantains and cut lengthwise into 4 slices. Sauté for 2 min on each side until lightly browned. Drain on kitchen roll. Place a “mountain” of hot black beans in a large enough bowl, sprinkle with the cheese and top with the plantain slices. Serve hot as a side dish.
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