I am back with a quick Cuban Black Bean Grain Bowl recipe featuring black beans, quinoa, and baked plantain. This hearty bowl is a perfect lunch or dinner option. It also doesn’t hurt that it’s meat-free and vegan!
Cuba is on my dream list of places to visit for many reasons. The country has a unique history and culture, wonderful architecture, amazing music, and of course, delicious food. Like a lot of Caribbean dishes, Cuban food often takes hours to prepare. But the reality is, I don’t have 3 or 4 hours to cook beans from scratch. It would be nice, but life! So instead, I resorted to using canned beans for this recipe. But before any Cubans start yelling at me, I promise these black beans are just as flavorful as the ones made from scratch!
The secret to making canned black beans taste like authentic Cuban black beans is seasoning, seasoning, and more seasoning. Cooking the black beans down with garlic, onions, jalapenos, tomatoes, and spices helps transform ordinary canned beans into something extraordinary.
Once the black beans are prepared, there really are no set rules to this grain bowl. Just add what you like! Traditionally Cuban black beans are served over rice, but I used quinoa because I think it pairs well with the beans, and because I love quinoa. And if you didn’t know this already, I’m a huge fan of plantain, hence the plantain in this grain bowl. Some times people (ahem me!) can make recipes harder than they need to be by trying to find the most exotic, most unique ingredients when simple pantry staples or family favorites will do just fine.
Well that’s it today, just a quick recipe before I disappear back into the bubble that is work!
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Cuban Black Bean Grain Bowl
Ingredients
- 1 14oz can black beans, rinsed
- 1/4 cup vegetable stock
- 1 tsp extra virgin olive oil
- 2 cloves garlic, chopped
- 1/2 white onion, chopped
- 1/2 green bell pepper, chopped
- 1 jalapeno, diced
- 1 tsp cumin
- 1 tsp garlic powder
- fresh cilantro, chopped
- 1/2 tsp lime juice
- coarse salt and pepper
- 1 ripe plantain
Instructions
- Heat oil in medium saucepan over medium heat. Add chopped onions and cook until translucent, about 3 minutes. Add diced garlic, bell peppers, and jalapenos and cook for another minute.
- Add canned black beans, vegetable stock, cumin, and garlic powder. Bring to a boil then reduce heat to a simmer. Simmer for 10 minutes, until most of the stock evaporates. Using a fork, mash up some of the beans in the pot to thicken the sauce. Stir in salt, pepper, and lime juice. Remove from heat and add chopped cilantro.
- Baked Plantain: Peel plantain and cut diagonally into 1in thick slices. Place plantain slices on greased baking sheet. Bake for 20 minutes in 350 degree F oven, turnng halfway through.
- Serve black beans with cooked quinoa and baked plantain. Top with fresh cilantro. Enjoy!
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2 Comments
Info on how to do the baked plantain would be useful for those of us for whom its not the usual. Looks delish.
Thanks Lara,
That’s a great idea. I’ll update the recipe to include that information.