Cuban Black Beans with Plantain and Coconut

Cuban Black Beans with Plantain and Coconut

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.

Cuban Black Beans with Plantain and Coconut

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.

Cuban Black Beans with Plantain and Coconut

I like to serve this over brown rice, but feel free to get creative with the grain component beneath. Enjoy!

Cuban Black Beans with Plantain and Coconut

Yield: 3-4 servings


  • 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


  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.

You Might Also Like

No Comments

Leave a Reply