Brazilian Black Bean and Plantain Hash

Instructions

1. 1Prepare your ingredients: Dice the 2 medium ripe plantains into 1.27 cm cubes. Dice the 1 medium bell pepper into 1.27 cm pieces. Dice the 1/2 medium onion into 1.27 cm pieces. Mince the 2 cloves garlic finely.
2. 2Heat the 2 tablespoons of olive oil in a large 30.48 cm skillet over medium heat, which is about 175°C.
3. 3Add the diced 1/2 medium onion and the diced 1 medium bell pepper to the hot skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion looks translucent.
4. 4Add the minced 2 cloves garlic, 1 teaspoon cumin, and 1/2 teaspoon chili powder to the skillet. Cook for 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
5. 5Add the 1 can black beans (drained and rinsed) and the diced 2 medium ripe plantains to the skillet. Cook, stirring occasionally, for 10 to 15 minutes. You are looking for the beans to be heated through and the plantains to become slightly browned and caramelized on the edges.
6. 6Season the hash with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine everything evenly.
7. 7Serve the Brazilian Black Bean and Plantain Hash immediately.

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