Black Bean & Plantain Hash
A stovetop hash of black beans, diced plantains, and aromatics, served warm with crispy edges. Customize with choice of protein, allium, and finishing sauce or garnish.
Ingredients
Method
Peel and dice plantains into ½-inch cubes. Dice onion and bell pepper; mince garlic.
Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; sauté for 5 minutes until softened.
Stir in garlic, cumin, and paprika; cook for 30 seconds until fragrant.
Add diced plantains to the skillet; cook for 8–10 minutes, stirring occasionally, until plantain begins to soften and edges brown slightly.
Fold in black beans; cook for 5 minutes, stirring gently, until beans are heated through and hash is golden and crispy at the edges.
If using protein, warm cooked protein in the skillet or add it during the final 2 minutes; stir to combine.
Squeeze lime juice over the hash; season with salt and black pepper. Taste and adjust seasonings.
Transfer to a serving bowl or divide among plates. Top with cilantro and hot sauce if desired. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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