These Black Bean Plantain Bowls are nourishing and nostalgic. Loaded with black beans marinated with an orange vinaigrette, roasted plantains and crispy garlic rice.
Black Bean Salad
- 1, 15 oz can black beans, drained and rinsed
- 1/4 cup cilantro, finely minced
- Zest and juice of 1 medium navel orange
- 1 clove garlic, grated
- 1 tbsp red wine vinegar
- 1/2 tsp ground coriander
- 1/2 tsp dry oregano
- 2 tsp maple syrup
- 2 tsp extra virgin olive oil
- Salt to taste
- 2 ripe plantain, peeled and sliced into coins
- 2 cups cooked sushi or Jasmine rice
- Oil for cooking
- 2 cloves garlic, thinly sliced
- Pickled red onion
- Lime wedges, optional
- Add the beans, cilantro, orange zest, garlic, coriander and oregano to a mixing bowl. Squeeze over with the juice from the orange then add the red wine, maple syrup, extra virgin olive oil and a generous pinch of salt. Toss to coat and allow to marinate in the fridge.
- Preheat the oven to 400F, then peel and slice your plantains into 1/2 inch pieces. Place the slices on a parchment lined baking sheet and spray or brush both sides with avocado oil. Place the plantains in the oven to cook for 15 minutes, then flip and roast for another 5-8 minutes until golden. Salt them as they come out of the oven. Optional, but a squeeze of lime juice before serving.
- Optional, but as the plantains cook you can crisp up your rice for added texture. Start by warming a large skillet over medium heat. Drizzle about a tablespoon of oil in the pan and allow to warm through.
- Add the sliced garlic and allow to lightly brown for about 2 minutes. Remove the garlic then add the rice to the pan. With a spatula, flatten the rice into an even layer and allow it to cook undisturbed for about 5 minutes or until you see the rice become lightly golden. Add the garlic back on top of the rice with a pinch of salt and then break it up into chunks with your spatula.
- To serve, layer the rice and plantains together then top with the black bean salad. You can also add sliced avocado and some pickled red onion then drizzle a little bit of the orange marinade on top.
Use ripe plantain. Do not use green plantains for this preparation. You want ripe plantains that have a peel that looks in between yellow and black in color. They will be sweeter and easier to caramelize when roasted in the oven.
Make sure to spray or brush your plantains well with oil before roasting. Plantains dry out easily because they are starchier. To help promote even browning and caramelization, make sure to coat your plantains well in oil before roasting.
You can save time and opt not to pan-fry your rice. Just serve with with your preferred rice, it’s just as good.
If crisping up your rice, use a sticky fresh rice. Use sticky rice options like short grain sushi rice. I’ve also done this with Jasmine rice (as seen in photo). Alternatively, feel free to sauté the rice in garlic for a few minutes to make it fragrant before serving.
Don’t cut the plantains too thin. This will help prevent the edges from burning in the oven.
Keywords: black bean and plantains, beans and plantains