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Cuban-Style Black Beans and Plantains Over Oatmeal


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.


  • 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


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.