Crispy 'Fried' Plantains with Spiced Black Beans
Sweet plantains are pan-fried to a golden crisp, served alongside savory, spiced black beans. A vibrant and flavorful breakfast option.
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Ingredients
- 3 large Ripe plantains
- about 425 g Black beans, canned
- 3 tbsp Vegetable oil
- 2 cloves Garlic
- 1 tsp Cumin
- 0.5 tsp Chili powder
- 0.25 tsp Cinnamon
- 1 tbsp Lime juice
- 0.25 cup Water
- 0.25 tsp Salt
- 2 tbsp Fresh cilantro, chopped (for garnish)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the ripe plantains and slice them diagonally into 1.27 cm thick pieces.
- 2Rinse and drain the canned black beans.
- 3In a medium saucepan, heat 1 tbsp of vegetable oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- 4Add the rinsed black beans, cumin, chili powder, cinnamon, lime juice, water, and salt. Stir well.
- 5Bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the beans are tender and the liquid has thickened into a sauce. Mash some of the beans with the back of a spoon for a creamier texture.
- 6While the beans are simmering, heat the remaining 2 tbsp of vegetable oil in a large skillet over medium-high heat.
- 7Carefully add the plantain slices in a single layer (you may need to do this in batches). Fry for 3-4 minutes per side, until golden brown and crispy.
- 8Remove plantains from the skillet and drain on paper towels.
- 9Serve the crispy plantains alongside the spiced black beans, garnished with fresh cilantro.
Substitutions
Ensure plantains are fully ripe (black skin) for sweetness. If less ripe, they will be starchier and less sweet.
Canola oil or avocado oil can be used.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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