Black Beans with Sauteed Plantains is a variation of the plain black beans. The plantain is slightly sweet and starchy, they are delicious in this dish. Black Beans with Sauteed Plantains are also served in Brazil and throughout Africa.
Many Mexican meals, breakfast, lunch or dinner usually contain corn tortillas, beans and rice. Corn tortillas are served with meals like other cultures serve bread. The combination of corn and beans make a whole protein for the diet. Traditional Mexican’s flavors or seasonings are cilantro and onions, chilies and limón (a limón is usually smaller that a lime and have a slightly less tart flavor). You will find a bowl of Limón on most tables. It commonly goes in the beer, candy, chips and just about every dish. Lime or lemon can be a substitute.
Black Beans with Sauteed Plantains
- 2 large plantains the blacker the sweeter fuller flavor
- olive oil
- 1 small onion (minced)
- 4 garlic cloves (minced)
- 3 cups black beans cooked or 2 cans of beans, drained
- 2/3 cups orange juice
- 2 Tbsp cilantro (minced)
- 2 Tbsp lime juice
- 2-3 limón or lime cut into quarters
Skin plantain and slice. Cook over medium heat with olive oil, turning once, until browned. Salt to taste, and then set aside.
In the same oil, sauté the onion and garlic briefly before adding beans, orange and lime juice. Cook the mixture, stirring frequently, until the beans seem to be done.
Add the cilantro and then season with salt to taste.
*Place the plantain on top of the prepared beans. Serve with sour cream and salsa and tortillas.