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.
Ingredients
_____________
- 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
Steps
_____________
1.
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.
2.
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.
