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–+ servings
Black Beans
Rebekah KukRebekah Kuk

Blean Beans & Sweet Plantains

Richly flavored, creamy black beans from scratch, served with sweet plantains on the side.
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Prep Time 10 minutes
Cook Time 1 hour
Soak the beans overnight (at least 12 hours) with a splash of apple cider vinegar. 1 day
Total Time 1 day 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Latin American
Ingredients Method

Ingredients
  

  • 1/2 lb dried black beans
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1 jalapeño pepper seeded and diced
  • 1 bell pepper seeded and diced
  • 1 tsp cumin
  • 1 tbsp red wine vinegar
  • 1 cup cilantro packed
  • 4 plantains They should look overripe and almost black
  • 1/4 cup coconut oil or avocado oil
  • avocado, sour cream, cheddar, and/or fresh tortillas optional

Method
 

  1. The night before or at least 12 hours before you plan to cook the beans, combine 1/2 pound beans with enough water to cover it by three inches. Add 1 tablespoon of apple cider vinegar.
  2. When ready to cook the beans, drain the water and cover with fresh water. Add 1 teaspoon salt, bring to a boil, reduce heat to medium-high and simmer for about 1 hour.
  3. Meanwhile, prepare the other ingredients. Saute onion, garlic, jalapeno, and bell pepper in olive oil until soft. When beans are soft, drain most of the water (saving about 1 cup), then combine the sauteed vegetables into the beans, along with the cumin, red wine vinegar, and cilantro. Taste and add more salt or vinegar if you like.
  4. To prepare the sweet plantains, peel plantains and cut diagonally into 1 inch pieces. Saute in batches in coconut/avocado oil until tender, about 5 minutes.
  5. Serve beans with plantains and any other sides you like: avocado, sour cream, cheddar, and/or fresh tortillas.
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