Black Beans with Plantain and Coconut

Cuban Black Beans with Plantain and Coconut

When I buy a plantain, most often it gets thrown in the oven, baked until creamy, and drizzled with peanut butter and honey.

But I love pairing its sweetness with with savory elements, too.

Cilantro

Here, it compliments Cuban-inspired black beans, seasoned with cumin, a dash of spice, and some sautéed peppers and onions.

Lime and cilantro give a fresh finish, while toasted coconut flakes add some crunch.

Serve over brown rice or get creative with the grain of your choice.

Cuban Black Beans with Plantain and Coconut

Cuban Black Beans with Plantain and Coconut

Yield: 3-4 servings

Ingredients

  • 2 Tbsp. coconut oil
  • 1/2 lg. red onion, diced
  • 2 cloves garlic, minced
  • 1/2 lg. red bell pepper, diced
  • 1 ripe plantain, peel removed
  • 1 (15 oz) can black beans
  • 1 Tbsp cumin
  • 1/4 tsp. cayenne
  • 1 lime, cut into wedges
  • Salt, to taste
  • 1/4 cup cilantro, chopped
  • 2 Tbsp. coconut flakes, toasted in a pan
  • Brown rice, or other grain, to serve

Instructions

  1. In a large saute pan, heat coconut oil over medium. Add onion, garlic, and bell pepper. Chop plantain into cubes. Once onion is translucent, add plantain, and season with salt. Cook for 2-3 minutes.
  2. Stir in cumin, cayenne, and the can of black beans, liquid included. Continue to cook another 7-10 minutes, or until plantain is soft, checking to see if you need to add more salt. Squeeze in half the lime, and stir. Remove from heat.
  3. Spoon over a bowl rice, and top with a handful of cilantro and coconut flakes. Add wedge of lime, and serve.
http://foodfitnessfreshair.com/2019/01/20/cuban-black-beans-with-plantain-and-coconut/

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