Trinidadian Sweet Plantain and Black Bean Rice Bowl
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Ingredients
- 2 ripe plantain
- 800 g tinned black beans, drained
- 300 g long grain rice
- 1 onion
- 2 garlic cloves
- 1 tsp ground cumin
- 3 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 722 kcal
- Protein
- 22.4 g
- Carbohydrate
- 121.9 g
- of which sugars
- 18.4 g
- Fat
- 12.5 g
- of which saturates
- 1.7 g
- Fibre
- 17 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 2
Peel and slice the ripe plantain and fry in the sunflower oil for 2-3 minutes on each side until golden and caramelised.
- 3
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then stir in the ground cumin and cook for 1 minute.
- 4
Add the black beans and 100ml water, and simmer for 8-10 minutes until thickened slightly.
- 5
Serve the black beans over the rice, topped with the fried sweet plantain.
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