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.
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
- 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
- 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.
- 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.
- Spoon over a bowl rice, and top with a handful of cilantro and coconut flakes. Add wedge of lime, and serve.