Cuban-style Black Beans with Rice and Plantains Ii

Cuban-style Black Beans with Rice and Plantains Ii

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

Top-ranked recipe named "Cuban-style Black Beans with Rice and Plantains Ii"

4.3 avg, 7 review(s) 86% would make again

Ingredients

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3 cups Cooked long grain brown rice
2 Tbs. Vegetable oil
2 medium Plantains; preferably with blackened skin (they should be sweet), peeled an
1 large yellow onion; diced (small to medium dice)
1 large green bell pepper; seeded and diced (small to medium dice)
2 cups Hot water
2 cubes Vegetable bouillon
2 14.5-oz cans black beans; drained and rinsed
1 tsp. Ground cumin
Salt and freshly ground black pepper; to taste
1/2 large red onion; chopped, for garnish
1/2 cup cilantro leaves; chopped, for garnish
1 bunch scallions; thinly sliced, for garnish

Original recipe makes 6 Servings

Servings  

Preparation

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

Notes

8 pts/serving

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 434 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Cuban-style Black Beans with Rice and Plantains Ii

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I added avocado and pepper jack cheese. Loved it!
Serrulata 3 months ago
pcfmendoza 10 months ago
jessestrella 1 year ago
Mmmm, a fried egg has got to be good on this!! We added Lingham's chili sauce and it was phenomenal. Your recipes areTHE BEST.
JessieEK 2 years ago
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 2 years ago
Easy to Make and tasty. The plantains should be VERY black. I recommend adding hot sauce after for more zest!
Pingaloo 4 years ago
8 pts/serving [I posted this recipe.]
lizmari 5 years ago
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