I recently moved into a new apartment, and daily, I now awaken to so much beautiful sunlight spilling across my kitchen. It is glorious, and I am looking forward to the many culinary adventures that lay ahead within the space.
Up first, this Cuban-esque bean dish, perhaps inspired by all of the new warmth within my dining space. Or the endless daydreams I have of escaping winter.
I have no upcoming trips planned, so in the meantime, I’ll be keeping myself content with tropical dishes on the dinner table. And hopefully plenty more plantain.
I love pairing sweet plantain with savory elements. Most often, though, I’ll just bake it in the oven and drizzle it with ample amounts of peanut butter and honey.
Here, it compliments classically seasoned black beans cooked up with cumin, sautéed onions and peppers, and a dash of spice.
Upon serving, lime and cilantro freshen up the dish, while toasted coconut flakes add a bit of crunch.
Quick and easy, the one pan dish makes for a great healthy weeknight meal.
I like to serve this over brown rice, but feel free to get creative with the grain component beneath. Enjoy!