Step 1

Heat about two tablespoons of canola oil in skillet, Shallow fry plantains until golden brown on both sides. About 2 minutes on each side. Remove and set aside.

Step 2

Add a little more oil and saute onions until transluscent. Add in minced garlic and cook for another 30 seconds or so

Step 3

Then stir in fire roasted tomatoes, cover and simmer for 5 minutes

Step 4

Blend ginger, green onion, habanero, parsley with a little bit of water until creamy. Add this to skillet, together with beans and 2 cups of water. Stir well, bring to a boil and reduce heat to a gentle simmer. Cook for 7-10 minute

Step 5

Add fried plantains, cook for about 15 more minutes or until plantains are soft (test with a fork), Stir in chopped kale and cook until just tender.

Step 6

Remove from heat and enjoy