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.
Servings
4
servings
Ingredients
- 1 cup steel-cut oats, such as quaker quick 3-minute
- 2 tablespoon 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.