Caribbean Black Beans with Bananas

This unique meal is quick and yummy, based on this Happy Herbivore recipe.  I’ve “fried” bananas before for this recipe, but never used them in a savory recipe and it was a surprising hit.  I served this over brown rice (make about 3/4 cup dry for this quantity).

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  • olive oil or water/broth for sauteing
  • 1 small onion, diced
  • 3 – 4 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 shake cinnamon
  • 1 shake paprika
  • 1/4 tsp salt (if your beans are unsalted)
  • 1 can black beans, undrained
  • 1 large lime, juiced
  • 2 bananas, sliced lengthwise and cut into 2″ chunks

Saute the onion and garlic until soft and translucent.  Add spices and saute a minute more.  Add beans with juice and cook 10 minutes or so, uncovered.  Stir in lime juice.

While the beans are cooking, heat another saute pan over medium-high heat.  (No need to put anything, like oil, in the pan.)  When the pan is hot, put the banana chunks in, cut side down.  Allow them to cook for just a minute or two, checking one every now and then to see when it is pleasantly browned.  Flip them all over and allow to cook for another minute or two (again until the other side is pleasantly brown) and remove from pan.

Serve black beans over rice with bananas on top.

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One thought on “Caribbean Black Beans with Bananas

  1. Pingback: This Week’s Menu | Plant Based for Health

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