Vegan Cuban Black Beans & Rice with Plantain
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 233.2
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 123.6 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 7.2 g
- Protein: 8.8 g
View full nutritional breakdown of Vegan Cuban Black Beans & Rice with Plantain calories by ingredient
Introduction
Full of lots of different flavors and textures - plus protein and fiber. Delicious and easy meal. Full of lots of different flavors and textures - plus protein and fiber. Delicious and easy meal.Number of Servings: 10
Ingredients
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For Cuban Black Beans:
2 - 15 oz. cans of black beans (or dry, soaked beans)
1 c onion, chopped
pinch oregano
dash of cayenne (add more or less to taste)
garlic granules (to taste)
sea salt & pepper (to taste)
water
Other Stuff:
4 c. cooked medium grain brown rice (basmati is delish)
1 c. carrots (chopped)
1 c. sweet corn (canned or frozen)
.75 c. salsa (I like a tomato heavy one, Salsa Lisa!)
1 c. plantain
.25 c. lime juice
Directions
While rice is cooking, make beans.
To make Cuban Black Beans:
Drain and rinse beans. Put in pot with onion, spices and just enough water to cover. Cook over medium heat, stirring constantly, until beans are in a thick sauce.
Then: Cook the carrots in a bit of salted water until they are tender but not mushy. Heat the corn and drain. Slice plantain thin and cook in a skillet until lightly browned on each side. Cut plantain circles into fourths.
Mix all veggies, including plantains, into bean mixture, stirring well. Add lime juice to rice and toss to cover. Add beans/veggies to rice. Add salsa and mix well. Add more salsa or seasonings to taste.
Makes 10 - 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user LEONALIONESS.
To make Cuban Black Beans:
Drain and rinse beans. Put in pot with onion, spices and just enough water to cover. Cook over medium heat, stirring constantly, until beans are in a thick sauce.
Then: Cook the carrots in a bit of salted water until they are tender but not mushy. Heat the corn and drain. Slice plantain thin and cook in a skillet until lightly browned on each side. Cut plantain circles into fourths.
Mix all veggies, including plantains, into bean mixture, stirring well. Add lime juice to rice and toss to cover. Add beans/veggies to rice. Add salsa and mix well. Add more salsa or seasonings to taste.
Makes 10 - 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user LEONALIONESS.
Member Ratings For This Recipe
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BDEAR06
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SHADOGLARE
I was actually kind of surprised at how tasty this was. It was a little bit of a pain to make though, taking several pots & pans, and the recipe forgets to tell you what to do with the plantains after frying them - I assumed they just get mixed in with everything else. - 11/7/10
Reply from LEONALIONESS (11/9/10)
Whoops! Sorry about that.
Yeah, the plantains are included in "mix all the vegetables into the bean mixture." I'll be more specific. Thanks.
It's a bit pot/pan intensive but it makes so much that I forgive it the hassle. I get dinner plus a week's worth of lunches! ;)