Plantains are a treat and work well in both sweet and savory dishes. One of our favorite ways to eat the starchy ingredient — a relative of the banana — is to simply roast it with a little bit of salt, and then slather it with peanut butter and honey. You can also pan-fry plantains, adding a finishing sprinkle of cinnamon.
Or you can use them to sweeten up black beans, seasoned with basics like onions, peppers, garlic, and cumin, as we’ve done here.
While this dish works on its own, or served over plain brown rice, we highly recommend taking the extra step to make the coconut rice. The rich, creamy notes of coconut pair beautifully with plantain.
Don’t skip the cinnamon either. Just a dash on top creates another layer of complexity and an added touch of sweetness to round out the meal.
Black Beans and Plantains with Coconut Rice
- December 17, 2020
- Serves 3
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Ingredients
- For the coconut rice:
- 1 cup brown jasmine or basmati rice
- 1 cup unsweetened coconut milk
- 1 cup water
- ¼ tsp., plus an extra pinch, of salt
- 1-inch piece fresh ginger, peeled
- For the black beans and plantain:
- 1 ripe plantain, peel removed
- 1.5 Tbsp. coconut oil, divided
- 1/2 lg. onion, diced
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- ½ jalapeño, minced (and de-seeded if you don’t like spicy)
- 1 (15 oz.) can black beans
- 1 tsp. cumin
- Salt, to taste
- 2 Tbsp. cilantro, chopped
- 1/2 lime, cut into wedges
- Cinnamon, to sprinkle
- Drizzle of coconut milk, optional
Directions
- Step 1
- For the coconut rice:
- Step 2
- To begin, smash the ginger with the side of a large chef’s knife, and then thinly slice. Place the ginger and its juices into a medium pot. Add the rice, coconut milk, water, and salt.
- Step 3
- Bring to a boil over high heat, stirring with a wooden spoon to prevent sticking. Reduce heat to low, cover, and simmer for 45 minutes, or until liquid is absorbed and rice is tender. Fluff with a fork.
- Step 4
- For the black beans and plantains:
- Step 5
- Preheat oven to 425F. Slice plantains in half lengthwise. Place on a baking sheet lined with parchment paper.
- Step 6
- Toss plantains with ½ tablespoon of melted coconut oil. (If needed, heat coconut oil in the microwave for 10 seconds to soften.) Sprinkle with salt, to season. Bake for 15-20 minutes, or until plantain is golden brown and tender. Remove from heat. When cool to the touch, slice into ½-inch semicircles.
- Step 7
- Place 1 Tablespoon of coconut oil in a large sauté pan over medium heat. Add onion, garlic, bell pepper, and jalapeño. Sauté 6-8 minutes, or until onion is translucent.
- Step 8
- Stir in cumin, and then add black beans. Sprinkle salt around the pan, to season. Reduce heat to low, and cook 4-6 minutes, stirring regularly, until beans are heated through. Stir in cilantro, and remove from heat. Serve with baked plantain over coconut rice, topped with a squeeze of lime, sprinkle of cinnamon, and drizzle of coconut milk, if using.
