Black beans and plantains are one of my all-time favorite pairings. Try them in these easy 30-minute bowls with guacamole.
I first fell in love with plantains when Rene and I were living in Ridgewood, a largely hispanic neighborhood on the border of Bushwick. Not only can you find plantains in nearly every bodega there, but there are tons of Latin restaurants, and we loved going to this particular one on Saturday mornings. I’d always get a sweet milky coffee and a plate of maduros (fried sweet plantains), which – although technically a side dish – are sweet enough to be dessert. (And for the record, I’ll take maduros over pancakes any day.)
Since then, plantains have been a part of our regular dinner rotation – I make them almost as often as rice or potatoes. They’re cheap, addictively delicious, and cook super quickly = ideal weeknight food.
These black bean and plantain bowls with guacamole are an easy way to incorporate them into your cooking. And before you go ahead and credit me for this brilliant pairing, note that black beans and plantains are a classic combo seen across many African and Caribbean cultures.
What’s In These Black Bean and Plantain Bowls
These easy bowls have 3 vegan components: pan-fried yellow plantains, sauteed black beans (dressed up with shallots, spices, cilantro, scallions, and lime), and tangy guacamole. To me, this is healthy comfort food at its finest. I could eat these black bean bowls every day. Not only are they really good, but all you need is one skillet and 30 minutes.
Ingredient Notes + Substitutions
- Plantains: Plantains are sold in a range of colors – from green (unripe), to yellow (ripe-ish), to brown (super ripe and sweet). For these black bean bowls, use yellow plantains with black spots. Alternatively, buy green-ish ones and leave them at room temp for a few days/weeks to ripen. It’s also not a crime to make this dish with green plantains – they just won’t be sweet.
- Shallot: Adds a subtle onion-y flavor to the beans. You can sub with half a small red onion.
- Black Beans: Feel free to use pinto beans instead.
- Cumin: Express train to that signature flavor of Cuban black beans. Don’t skip it!
- Cilantro: If you’re in the it-tastes-like-soap camp, sub with parsley.
Step-by-Step
Peel the Plantains: Plantains are a bit harder to peel than bananas. The best way to peel sweet plantains is to trim the ends, make a long slit down the middle (without cutting through the flesh), and pry the skin off by slipping your fingers underneath.
Pan-fry the Plantains: Heat a generous amount of oil in a non-stick pan over medium-low heat and arrange the plantains in a single layer (you’ll likely need to do this in 2 batches). Cook until golden – a couple of minutes – then flip and cook the other side. Sweet plantains can go from golden to burnt quickly, so keep an eye on them. Then transfer to a plate and season with salt.
Make the Beans: Return the pan to the stove and cook the diced shallot until soft. Then add the beans, spices, and lime juice, and cook until warmed through – about 3 minutes. Then turn the heat off, stir in the fresh herbs, and season to taste with salt and pepper.
Make the Guac and Serve: Lastly, make the guac by mashing all the ingredients together in a shallow bowl. To serve, divide the beans and plantains among bowls, and add dollops of guac.
Other Serving Suggestions
Apart from guac, this black beans and plantains duo is an excellent vessel for my beloved creamy cilantro sauce. You can also use these beans as a filling for tacos and burritos. Pan-fried sweet plantains pair well with pretty much any bean situation (like these herby white beans, for example); they’re also great with my vegan mushroom carnitas.
Common Questions
Yes! Green plantains, in particular, are what’s known as a “resistant starch” – a type of carbohydrate that doesn’t spike blood sugar or get digested in your small intestine. Instead, it ferments in your large intestine and feeds your gut bacteria (great for your microbiome). Plantains are also packed with potassium, Vitamin C, magnesium, and fiber.
Yes. Green and yellow plantains are the same thing – they start out green and eventually ripen to yellow and then turn dark brown. They get sweeter the darker they become. It can take weeks for green plantains to fully ripen. Either way, they should be kept at room temp, just like bananas.
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PrintBlack Bean Bowls with Plantains and Guacamole
- Prep Time: 10 minutes
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin
- Diet: Vegan
Description
Black beans and plantains are one of my all-time favorite pairings. Try them in these easy 30-minute bowls with guacamole.
Ingredients
For the Bowls
- 2 yellow plantains with brown spots, cut into diagonal 1/2-inch-thick slices* (see note below)
- About 3 tablespoons cooking oil of your choice
- Fine sea salt and freshly ground black pepper, to taste
- 1 medium shallot, finely diced (or 1/2 small red onion)
- Two 15-ounce cans black beans, drained and rinsed (or 3 cups home-cooked beans)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoons minced cilantro*
- 2 scallions, chopped
- 2 tablespoons fresh lime or lemon juice (about 1 lime)
For the Guacamole
- 2 ripe avocados, pitted and peeled
- 2 tablespoons finely diced red onion
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon minced cilantro
Instructions
- Heat a large non-stick skillet over medium-low heat and add enough oil to generously coat the bottom. Add the plantains in a single layer (you’ll likely have to do this in 2 batches) and cook until golden*, about 3 minutes. Then flip with tongs and cook the other side. Transfer to a plate and season with salt.
- Add about a tablespoon more oil to the pan (if needed) and return to medium-low heat. Add the shallot with a pinch of salt and cook until soft, 3 to 5 minutes. Then add the beans, and 1 teaspoon each of paprika and cumin. Cook until warm, about 3 minutes.
- Turn the heat off, add the cilantro and scallions, and season to taste with salt and pepper.
- Lastly, make the guacamole. In a medium shallow bowl, mash the avocados with a fork until smooth. Then stir in the remaining ingredients and season to taste with salt.
- To serve, divide the beans and plantains among 4 bowls, and add dollops of guac.
Notes
- If you can’t find yellow plantains, buy green ones and leave them at room temp for a few days/weeks to ripen. It’s also not a crime to make this dish with green plantains.
- If you don’t like cilantro, sub with parsley.
- Sweet plantains can go from golden to burnt quickly, so keep an eye on them.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 545
- Fat: 26.6 g
- Carbohydrates: 67.7 g
- Fiber: 20 g
- Protein: 14.3 g
- Cholesterol: 0 g
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