Free domestic shipping on orders over $75 

Colombian-style Black Beans and Potatoes

Colombian-style Black Beans and Potatoes

This is a hearty way to mix up standard black beans. You can play with the ratio of beans : potatoes to suit your tastes. Add some smoked paprika and cumin and this might become a new weekly fave. 




    • 2 tablespoons avocado oil (or another neutral veg oil)
    • 1 large white onion, cut into 1/2" cubes
    • 2 garlic cloves, minced
    • 2 russet potatoes, scrubbed and cubed
    • 3 cups cooked black beans (reserve 1/2 cup cooking liquid)
    • 2 Roma tomatoes, cut into 1/2" cubes
    • 1 plantain, peeled and cut into 1/2" cubes
    • 1 cup low-sodium vegetable broth
    • 2 teaspoons cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon fine sea salt
    • Optional: lime juice for finishing and chopped cilantro






Heat the oil in a Dutch oven or large saucepan and add onion. Cook until translucent (~5 min). Add the minced garlic and cook until fragrant (~1 min). Then add the potatoes and cook until they show a bit of color, stirring occasionally (~4 min). Add the beans and reserved liquid, tomatoes, plantains, broth, cumin, paprika, and salt. 


Bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. Cook until the potatoes and plantains are tender (~25 min). Taste and season with more salt as needed. 


You can add a splash of lime to finish this dish and garnish with chopped cilantro. Serve right away with a side of rice, if desired - although the dish is hearty enough to not need any extras. 

Back to blog