Yucatecan Black Beans and Rice with Fried Plantain (Vegan)
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Ingredients
- 400 g black beans
- 300 g long grain rice
- 2 ripe plantain
- 1 onion
- 2 garlic cloves
- 150 ml vegetable stock
- 3 tbsp sunflower oil, for frying
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 589 kcal
- Protein
- 13.5 g
- Carbohydrate
- 103.1 g
- of which sugars
- 17.9 g
- Fat
- 11.8 g
- of which saturates
- 1.6 g
- Fibre
- 9.4 g
- Salt
- 0.81 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 long grain rice following the pack instructions.
- 2
Fry the onion and garlic cloves in a little of the sunflower oil for 5 minutes until soft.
- 3
Add the black beans and vegetable stock and simmer for 8 minutes, mashing some of the beans to thicken.
- 4
Peel and slice the ripe plantain and fry in the remaining sunflower oil for 3-4 minutes a side until golden.
- 5
Stir the fresh coriander through the rice and serve with the beans and fried plantain.
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