Cuban-Style Black Beans with Rice and Plantains

Cuban-Style Black Beans with Rice and Plantains
Category
Yields4 Servings
 1 cup uncooked instant brown rice
 2 tbsp vegetable oil
 2 firm, ripe plantains, peeled and cubed
 1 large yellow onion, diced
 1 green pepper, seeded and diced
 1 vegetable bouillon cube, dissolved in 1 cup water
 30 oz canned black beans, drained and rinsed
 1 tsp ground cumin
 salt and pepper, to taste
 ½ large red onion, chopped for garnish
 ½ cup snipped cilantro leaves for garnish
 1 bunch thinly-sliced scallions for garnish
1

Cook rice according to package directions, and set aside.

2

Meanwhile, heat 1 tablespoon oil in non-stick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden. Remove from heat.
Heat remaining 1 tablespoon oil over medium heat, and sauté 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.

3

Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro and scallions.

Nutrition Facts

Servings 4

This recipe brought to you by the Idaho Bean Commission.

Ingredients

 1 cup uncooked instant brown rice
 2 tbsp vegetable oil
 2 firm, ripe plantains, peeled and cubed
 1 large yellow onion, diced
 1 green pepper, seeded and diced
 1 vegetable bouillon cube, dissolved in 1 cup water
 30 oz canned black beans, drained and rinsed
 1 tsp ground cumin
 salt and pepper, to taste
 ½ large red onion, chopped for garnish
 ½ cup snipped cilantro leaves for garnish
 1 bunch thinly-sliced scallions for garnish

Directions

1

Cook rice according to package directions, and set aside.

2

Meanwhile, heat 1 tablespoon oil in non-stick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden. Remove from heat.
Heat remaining 1 tablespoon oil over medium heat, and sauté 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.

3

Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro and scallions.

Cuban-Style Black Beans with Rice and Plantains
IngredientsDirections
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