📝 About This Recipe
Transport your taste buds to the tropics with this vibrant, dairy-free breakfast staple inspired by the coastal flavors of Central America and the Caribbean. This dish perfectly balances the caramelized sweetness of deeply ripened yellow plantains with the earthy, garlic-infused richness of slow-simmered black beans. It is a hearty, protein-packed morning meal that is naturally vegan, gluten-free, and deeply satisfying for any palate.
🥗 Ingredients
The Black Beans
- 2 cans Black beans (15 oz each, rinsed and drained)
- 2 tablespoons Extra virgin olive oil
- 1/2 cup Red onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Smoked paprika (for a subtle depth)
- 1/2 cup Vegetable broth
- to taste Sea salt and black pepper
The Fried Plantains
- 3 pieces Ripe plantains (must be yellow with heavy black spots)
- 1/3 cup Neutral oil (such as avocado or grapeseed oil for frying)
- 1 pinch Flaky sea salt (for finishing)
Garnish & Serving
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 large Avocado (sliced or cubed)
- 1 piece Lime (cut into wedges)
- 2 tablespoons Pickled red onions (optional, for brightness)
- to taste Hot sauce (Habanero or Jalapeño based)
👨🍳 Instructions
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1
Start by preparing the beans. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
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2
Add the finely diced red onion and sauté for 4-5 minutes until translucent and soft.
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3
Stir in the minced garlic, cumin, and smoked paprika. Cook for 1 minute until the spices are fragrant, being careful not to burn the garlic.
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4
Add the drained black beans and the vegetable broth. Stir well to combine.
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5
Simmer the beans on low heat for 10-12 minutes. Use the back of a wooden spoon to lightly mash about a quarter of the beans; this creates a creamy texture without adding dairy.
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6
While the beans simmer, prepare the plantains. Cut the ends off the plantains and make a shallow slit down the length of the skin to peel them.
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7
Slice the plantains diagonally into 1/2-inch thick rounds. The diagonal cut provides more surface area for caramelization.
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8
Heat the neutral oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.
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9
Place the plantain slices in the skillet in a single layer. Do not overcrowd the pan; work in batches if necessary.
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10
Fry the plantains for 2-3 minutes per side. They should turn a deep golden brown with slightly charred, caramelized edges.
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11
Remove the plantains with a slotted spoon and drain on a paper towel-lined plate. Immediately sprinkle with a pinch of flaky sea salt.
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12
Check the beans; if they are too thick, add a splash of water. Season with salt and pepper to taste.
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13
Plate the dish by spooning a generous portion of black beans into a bowl and topping with 5-6 slices of fried plantain.
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14
Garnish with fresh avocado slices, a sprinkle of cilantro, pickled onions, and a lime wedge for squeezing over the top.
💡 Chef's Tips
Choose plantains that are very ripe (yellow with lots of black spots); green plantains are starchy and won't get that sweet, custardy interior. To keep the dish warm while frying batches, place finished plantains in an oven set to 200°F (95°C). If you prefer a 'refried' style, mash all the beans completely and add a touch more oil. Avoid high heat for the plantains; medium heat ensures the natural sugars caramelize without burning the outside before the inside is tender.
🍽️ Serving Suggestions
Serve with a side of warm corn tortillas to make breakfast tacos. Pair with a fresh hibiscus iced tea or a strong cup of dark roast Caribbean coffee. Add a side of scrambled tofu or eggs (if not strictly vegan) for extra protein. A dollop of dairy-free coconut yogurt can mimic the traditional 'crema' often served with this dish.