Black Beans and Plantains with Rice


  • 2 Tbsp. extra virgin olive oil, divided
  • 1 small-medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • 1/2 tsp. coriander
  • 1/2 tsp. cumin
  • Scant 1/4 tsp. cinnamon
  • Dash smoked paprika
  • 1 (15 oz.) can black beans, undrained*
  • Dab of butter
  • 1 plantain, peeled, sliced in half and chopped
  • Juice of 3/4 - 1 lime (depending on size of your lime)
  • Salt and pepper, to taste
  • 1 cup of brown rice + 2 cups of water
  • Hot sauce, optional
  • Fresh cilantro, handful, optional


  1. Place brown rice and water in pot. Cover, and bring to a boil. Reduce heat to a simmer, and cook 35-40 minutes, or until rice is fluffy and tender.
  2. Meanwhile, in a large saute pan, bring 1 Tbsp. olive oil over medium-high heat. Add onion and saute for two minutes. Add garlic, and season with salt and pepper. Continue to saute, stirring frequently, until onions are translucent and caramelized. Add spices.
  3. Pour in entire 15 oz. can of black beans. Bring to a low simmer, and reduce heat to low. Adjust salt, to taste, and let simmer while preparing plantains, 7-10 minutes, stirring occasionally. Beans should be slightly saucy at the end, so keep the heat low and add a splash or two of water, if needed.
  4. To prepare the plantains, heat a nonstick skillet over medium heat. Add dab of butter to coat pan. Once melted, add plantains and season with salt. Saute 4-5 minutes, flipping occasionally, until edges are brown. Squeeze lime over top and remove from heat.
  5. Remove beans from heat and stir in plantains. Divide rice among bowls and drizzle with remaining Tbsp. of olive oil. Serve beans over top, and finish with cilantro and/or hot sauce, if desired.

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