Community recipe
Coconut Black Beans with Roasted Plantains (Haitian-Inspired)
A comforting Haitian-inspired bowl pairing creamy coconut black beans with sweet roasted plantains. A deeply seasoned aromatic base and a gentle covered simmer build rich flavor without complicated techniques, making this an inviting weeknight centerpiece.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 2 green plantains, peeled and cut into ½-inch slices
- 3 tbsp olive oils
- 1 yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 garlics, minced
- 1 tbsp fresh thyme, chopped
- 1 tsp ground allspice
- 1 tsp ground cumin
- 0.25 tsp ground cinnamon
- 2 tbsp tomato paste
- 2 black beans, drained and rinsed
- 400 ml coconut milks
- 250 ml vegetable stock
- 1 tsp fine salt
- 2 tbsp lime juice
- 3 scallions, thinly sliced
- 0.25 cup fresh cilantro, chopped
Make it
Instructions
- 01
Roast the plantains
Heat the oven to 425°F (220°C). Arrange 2 green plantains, peeled and cut into ½-inch slices, on a parchment-lined baking sheet. Roast for 18–20 minutes, turning once halfway through, until the edges are browned and the centers are tender. Keep warm while the beans cook.
- 02
Build the aromatic base
Warm 3 tbsp olive oil in a large deep skillet over medium heat. Add 1 yellow onion, finely diced; 1 red bell pepper, finely diced; 3 cloves garlic, minced; 1 tbsp fresh thyme, chopped; 1 tsp ground allspice; 1 tsp ground cumin; and ¼ tsp ground cinnamon. Cook for 7–8 minutes, stirring occasionally, until softened and fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute, scraping the bottom of the skillet.
- 03
Simmer the coconut beans
Fold in 2 cans black beans, drained and rinsed; 400 ml coconut milk; 250 ml vegetable stock; and 1 tsp fine salt. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 18–20 minutes, stirring once or twice, until thick and creamy. If the mixture becomes too thick, loosen it with a small splash of water.
- 04
Finish and serve
Stir in 2 tbsp lime juice and taste for seasoning. Spoon the creamy mixture into bowls, top with the roasted slices, and finish with 3 scallions, thinly sliced, and ¼ cup fresh cilantro, chopped. Serve hot.
