West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain | Lodge Cast Iron

Ingredients

• 1 pound dried beans
• ½ to ¾ cup palm oil and canola oil
• 1 medium onion
• 1 tablespoon ginger
• ½ tablespoon garlic
• 2 tomatoes, diced
• 2 tablespoons tomato paste
• 1 tablespoon paprika
• 2 cups to 3 cups reserved liquid from cooking the beans
• 1 tablespoon bouillon powder/cube vegetarian
• 2-3 green onions chopped
• salt and pepper as needed
• 1 habanero pepper or sub with hot pepper