Kenyan Plantain and Black Bean Scramble

Ingredients

• 2 medium Ripe Plantains
• 1 can Black Beans
• 1/2 medium Onion
• 1/2 medium Bell Pepper
• 6 large Eggs
• 2 tbsp Olive Oil
• 1/2 tsp Chili Powder
• 1/4 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Peel the 2 medium ripe plantains and cut them into 1/2-inch cubes. Drain and rinse the 1 can of black beans.
2. 2Finely chop the 1/2 medium onion and the 1/2 medium bell pepper.
3. 3In a medium bowl, whisk together the 6 large eggs with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper until well combined.
4. 4Heat the 2 tablespoons of olive oil in a large 10-inch skillet over medium heat, which is about 350°F (175°C).
5. 5Add the chopped 1/2 medium onion and 1/2 medium bell pepper to the skillet. Cook, stirring occasionally, until they are softened, about 5 minutes.
6. 6Add the cubed 2 medium ripe plantains to the skillet. Cook, stirring occasionally, until they are golden brown and slightly softened, about 5 to 7 minutes.
7. 7Stir in the drained and rinsed 1 can of black beans, the 1/2 teaspoon of chili powder, and the 1/4 teaspoon of cumin. Cook for 1 minute, stirring constantly, until the spices are fragrant.
8. 8Pour the whisked 6 large eggs into the skillet over the plantain and bean mixture. Cook, stirring gently and continuously with a spatula, until the eggs are fully cooked and set, about 3 to 5 minutes.
9. 9Serve the Kenyan Plantain and Black Bean Scramble hot.

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