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1.
Peel the bananas and cut into 3 cm thick slices. Separate the chard stems from the leaves and slice the stems thinly and the leaves coarsely. Prepare the remaining ingredients as described above.
2.
Heat a large pot and add sunflower oil. Add onion, garlic, ginger, and chili and fry until light golden brown, reduce heat and add spices while stirring frequently.
3.
Add green pepper, sliced chard stem, parsley, and green bananas and fry for another 5 min. Add canned tomatoes, water, apple cider vinegar, and salt and pepper to taste. Cover with a lid and simmer for at least 30 min.
4.
Once the bananas are soft, add cooked black beans and sliced chard leaves. Simmer for another 5 minutes. Adjust the flavor profile as desired with salt & pepper, more apple cider vinegar, and optionally cayenne pepper.
5.
Serve in a bowl and sprinkle with unsweetened (soy) yogurt and fresh parsley.
