Pick the beans and rinse.
Remove the pepper stalks and deseed the red bell pepper, rinse. Cut one onion in half and blend the pepper.
In a large saucepan or pot, add the beans and cover with enough water. Boil for 5 minutes and drain.
Rinse the beans again and pour into a slow cooker pot.
Add the blended pepper and 5 cups of water. Slice one onion into the beans mixture and cover.
Boil until it tenders. It takes 5 hours on high heat.
When it about the last 30 minutes, add the seasoning bouillon powder, shredded fish, and salt. Cover and continue the cooking.
Place a pan over a medium-high heat and add the palm oil and heat. Add the crayfish (if you're using) and the sliced onion (the remaining half) and saute until it fragrant.
Add the palm oil mixture to the beans and mix thoroughly.
Check for the seasoning and adjust if needed. If the beans are too thick for your preference add half a cup of water (more or less) to the consistency you want.
Beans with plantain. Enjoy!
Note:
If you don't want to heat the oil in a separate pan you can add it to the beans when it's about one hour to the end of the cooking, also you can add the ground crayfish when you add the oil or before. If you're using ripe or overripe plantain, or yam you can add everything and slow cooking them together. Just do the seasoning at the end.