Dinner · Caribbean · 15 min
Caribbean-Style Jerk-Spiced Black Bean and Green Plantain 'Bistro' Skillet
- Calories
- 736
- Protein
- 27g
- Carbs
- 99g
- Fat
- 20g
Ingredients
- 284.9 g black beans
- 0.338 each green plantain
- 1.3071 tbsp coconut oil
- 0.25 cup yellow onion
- 2 clove garlic
- 1 tsp fresh ginger
- 1 tbsp jerk seasoning
- 1 tbsp Scotch bonnet ketchup
- 2 tbsp water
- 0.25 tsp salt
- 1 tbsp scallion
Method
- 01Soak dried black beans overnight in water. Drain and simmer in fresh water for 45-60 minutes until tender. Drain and measure out 180g cooked beans.
- 02Peel the green plantain and slice into 1/2-inch thick coins. Heat half of the coconut oil in a skillet over medium-high heat. Fry plantain coins until deeply golden and tender, about 3-4 minutes per side. Transfer to a plate.
- 03In the same skillet, add the remaining coconut oil. Sauté the chopped onion, minced garlic, and minced ginger over medium heat until softened, about 3 minutes.
- 04Stir in the jerk seasoning and cook for 1 minute until fragrant. Add the cooked black beans, Scotch bonnet ketchup, water, and salt, stirring to combine. Simmer for 3-5 minutes until a glossy glaze coats the beans.
- 05Fold the fried plantains back into the skillet to heat through for 1-2 minutes.
- 06Remove from heat and garnish with sliced scallions before serving hot directly from the skillet.
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