Paleo Cuban Brunch: Savory Plantain Hash & Smoky Black Beans

Allergens

N/A

Ingredients

• 1. 4 large green plantains 2. 3 tablespoons coconut oil 3. 1 teaspoon ground cumin 4. Salt to taste 5. Black pepper to taste 6. 1 can black beans (15 oz, drained and rinsed) 7. 1 cup water or vegetable broth 8. 2 tablespoons tomato paste 9. 1 teaspoon smoked paprika 10. 1 teaspoon ground cumin 11. 1 teaspoon dried oregano 12. 1 tablespoon fresh lime juice

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel the plantains and cut them into 1 inch chunks.
3. In a large skillet, heat 2 tablespoons of coconut oil over medium high heat. Add plantain chunks, ground cumin, salt, and black pepper, stirring occasionally until golden brown, about 8 minutes. Transfer the cooked plantains to a baking sheet and bake for 15 minutes or until crispy.
4. In a separate saucepan, warm 1 tablespoon of coconut oil over medium heat. Add drained black beans, water or vegetable broth, tomato paste, smoked paprika, ground cumin, dried oregano, salt, and pepper. Stir well and let it simmer for about 15 minutes, until the beans are tender and slightly thickened.
5. Remove plantains from oven and stir in lime juice. Serve the crispy plantain hash with a side of smoky black beans.

Chef’s Insight

This Paleo Cuban Brunch recipe is perfect for those following a low-carb or gluten-free diet, as it uses plantains and black beans as the main ingredients.

Notes

For a spicier dish, add cayenne pepper or red chili flakes to the black beans.