Bean Stew with Rice (Congolese Loso na Madesu)

Red beans and rice is a deeply satisfying main course and side dish recipe that has long been a dietary staple across many different cultures and cuisines. It's a favourite main course meal in Central and South America and across the Caribbean, in countries like Cuba, the Dominican Republic, and Haiti. But the Western Hemisphere doesn't have ownership over the versatile dish. India's version of beans and rice is rajma chawal and for the Congolese, it's known as loso na madesu. In the U.S., red beans and rice have long been popular, especially in southern and southwestern states. It's something Americans have enjoyed early in the country's history, too. In the deep south, like Louisiana, eating red beans and rice is practically tradition.

1 lb dried red beans
½ small red onion, sliced thinly
¼ green bell pepper, sliced thinly
½ cup extra-virgin olive oil
1 Tbsp. tomato paste
1 tsp. ground nutmeg
1 tsp. sea salt
3 bay leaves
1 tsp. garlic salt
2 cups rice
4 green bananas

Soak the beans overnight, then cook them on the stove for about 40 minutes. Remove from heat, drain and set aside.

Meanwhile, heat the oil over a medium flame and cook the onions until translucent. Then add the green pepper and keep stirring for another minute or two.

Drop the tomato paste into the pot and stir until well incorporated. Add a little bit of water until your sauce is about the consistency of a marinara. Cook for five more minutes, stirring frequently.

Add the nutmeg, salt and a little more water (if necessary to maintain consistency). Now transfer the beans to the pot and stir to mix. Add the bay leaves.

Cover the pot and continue to cook for 30 minutes, stirring occasionally.

Meanwhile, boil a large pot of water and add the bananas, skins on. Cook until the skins start to split, then remove from the water and let cool for a few minutes. When cool enough to handle, remove the skins and slice into bite-sized pieces.

Boil the rice according to package.