Ready in 30 minutes
Easy, tasty, and healthy. Make sure to use ripe plantains - you want them to be a bit sweet. The plantains are a great compliment to the black beans. Perfect with a with a simple salad with vinaigrette dressing.
"Love! Easy and delicious. I fry bananas when I can't find plantains here in Uruguay. Sometimes I add a fried egg on top or hot sauce depending on my mood. New favorite"- SouthernSalsaholic
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1. Dissolve the bouillon cubes into 2 cups water (note, this is twice the amount of bouillon you would normally use for 2 cups water - adjust accordingly for the bouillon that you use)
2. Heat 1 Tbs. oil over medium heat, and saute yellow onion and green pepper 7 to 10 minutes, or until onion turns golden. Add vegetable bouillon, beans, cumin, salt and pepper, and cook 5 minutes more, or until beans are heated through. If the sauce needs a little thickening, mash some of the beans with a spoon, and stir. Season with salt and pepper to taste. Reduce heat to low.
3. Heat remaining 1 Tbs. oil in nonstick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden.
4. Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro and scallions.
Modified from a recipe from Vegetarian Times, May 2005, p.46
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pcfmendoza 5 months ago
jessestrella 1 year ago
JessieEK 2 years agoMmmm, a fried egg has got to be good on this!! We added Lingham's chili sauce and it was phenomenal. Your recipes areTHE BEST.
SouthernSalsaholic 2 years agoLove! Easy and delicious. I fry bananas when I can't find plantains here in Uruguay. Sometimes I add a fried egg on top or hot sauce depending on my mood. New favorite!
Pingaloo 4 years agoEasy to Make and tasty. The plantains should be VERY black. I recommend adding hot sauce after for more zest!
lizmari 4 years ago8 pts/serving [I posted this recipe.]