Cuban-Style Black Beans and Plantains Over Oatmeal

Staff Writer
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.

4
Servings
473
Calories Per Serving
Deliver Ingredients

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.

Cuban Shopping Tip

Basic Latin ingredients include rice, achiote oil, adobo seasoning, and beans which can all be found in the ethnic aisle of your local grocery store.

Cuban Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use in your dish.

Nutritional Facts

Total Fat
10g
15%
Sugar
17g
N/A
Saturated Fat
2g
8%
Cholesterol
0.9mg
0.3%
Protein
18g
37%
Carbs
84g
28%
Vitamin A
56µg
6%
Vitamin B6
0.5mg
26.9%
Vitamin C
48mg
81%
Vitamin E
3mg
13%
Vitamin K
14µg
18%
Calcium
110mg
11%
Fiber
20g
80%
Folate (food)
168µg
N/A
Folate equivalent (total)
168µg
42%
Iron
6mg
35%
Magnesium
174mg
43%
Monounsaturated
6g
N/A
Niacin (B3)
3mg
14%
Phosphorus
381mg
54%
Polyunsaturated
2g
N/A
Potassium
1337mg
38%
Riboflavin (B2)
0.4mg
22.1%
Sodium
994mg
41%
Thiamin (B1)
0.5mg
33.4%
Zinc
2mg
14%