Ibiharage, beans and plantains

Chop the onion, slice the ripe plantain, drain two cans of red kidney beans.

Heat two tablespoons of red palm oil in a large frying pan and cook the onion about 10 minutes.

Add the kidney beans, the plantain and about a teaspoon of chili flakes; season to taste and cook on medium-high heat for a minute.

Add two cups of water and simmer until the plantains are cooked through and the water has reduced by half.

Serve with some of the liquid, topped with crushed peanuts.