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Cuban-Style Black Beans and Plantains Over Oatmeal

Cuban-Style Black Beans and Plantains Over Oatmeal
Quaker Oats

Cuban-Style Black Beans and Plantains Over Oatmeal

Oatmeal gets a savory, Cuban-style makeover, complete with black beans and cooked plantains. Recipe courtesy of Sam Stephens, Quaker Oat’s Chief Creative Oatmeal Officer and owner of OatMeals in New York City.

Ingredients

  • 1 Cup steel-cut oats, such as Quaker Quick 3-Minute
  • 2 Tablespoons olive oil
  • 2 firm, ripe plantains, peeled and sliced into 2-inch pieces
  • 1 large onion, diced
  • 1 green pepper, diced
  • ½ Cup chicken broth or stock
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 Teaspoon cumin
  • Salt and pepper
  • Fresh cilantro leaves, optional
  • Fresh sliced avocado, optional
  • Cotija or queso fresco cheese, optional

Directions

Prepare the oats according to package directions and set aside.

Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Cook the plantains until golden and slightly browned, 4 to 5 minutes, turning once after 2 minutes. Remove from heat.

Heat the remaining 1 tablespoon olive oil over medium heat and sauté the onion and green pepper until the onions are translucent and begin to brown, 5 to 7 minutes. Add the beans, stock, cumin, and some salt and pepper, and cook until the beans are heated through, 5 to 8 minutes more. Top the oatmeal with the black beans and plantains. If desired, garnish with fresh cilantro, sliced avocado, and cheese.

Nutritional Facts
Servings4
Calories Per Serving473
Total Fat10g15%
Sugar17gN/A
Saturated2g8%
Cholesterol0.9mg0.3%
Protein18g37%
Carbs84g28%
Vitamin A56µg6%
Vitamin B60.5mg26.9%
Vitamin C48mg81%
Vitamin E3mg13%
Vitamin K14µg18%
Calcium110mg11%
Fiber20g80%
Folate (food)168µgN/A
Folate equivalent (total)168µg42%
Iron6mg35%
Magnesium174mg43%
Monounsaturated6gN/A
Niacin (B3)3mg14%
Phosphorus381mg54%
Polyunsaturated2gN/A
Potassium1337mg38%
Riboflavin (B2)0.4mg22.1%
Sodium994mg41%
Thiamin (B1)0.5mg33.4%
Zinc2mg14%