Plantain Party Bowl with Black Beans and Salsa
Ingredients
Plantains
- Ripe plantains (yellow with black spots)
Black beans
- 1 small onion, chopped
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 1 (15-ounce) can black beans, mostly drained
- 1/2 cup low-sodium vegetable broth
- 2 tablespoons tomato paste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 3/4 teaspoon smoked paprika
- Salt to taste
- Fresh cilantro, chopped (for topping)
Pico de gallo
- 4 large roma tomatoes, medium dice
- 1/2 small red onion, small dice
- 1 jalapeño, deseeded and minced
- 1/3 cup fresh cilantro, finely chopped
- Juice of 1 medium lime
Preparation
Sauté chopped onion in olive oil until translucent
Add minced garlic and sauté for one minute
Stir in black beans, vegetable broth, tomato paste, cumin, chili powder, smoked paprika, and salt
Simmer for 20 minutes, adding more broth if too dry, and adjust seasonings to taste
Top the black beans with chopped cilantro
Combine medium-diced roma tomatoes, small-diced red onion, minced jalapeño, chopped cilantro, and lime juice in a bowl for the pico de gallo
While the beans simmer, cook the plantains using one of the methods in the Plantain Cooking section
Assemble the bowl by placing cooked plantains at the bottom, topping with black beans and pico de gallo
Plantain cooking
Wash plantains and boil gently in skin until fork tender, then peel and slice
Peel plantains, slice 3/4-inch thick, brush with oil, and bake on a lined sheet until cooked through
Peel plantains, slice to desired thickness, and pan-fry in oil until golden
