Ingredients
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2 ripe plantains, peeled and diced
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1 red bell pepper, diced
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1 yellow onion, finely chopped
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1 cup black beans, cooked and drained
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/2 teaspoon chili powder (adjust to taste for spiciness)
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1 Salt and black pepper to taste
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2 tablespoons olive oil
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1 Fresh cilantro leaves for garnish
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1 Lime wedges for serving
Directions
In a large skillet, heat the olive oil over medium heat. Add the diced plantains and cook until they are golden brown and caramelized, about 4-5 minutes per side. Remove from the skillet and set aside.
Cooking Temperature: Medium heat
Difficulty: Easy
Sauté Vegetables:
Direction: In the same skillet, add the chopped onion, red bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
Season and Add Black Beans:
Direction: Stir in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Add the cooked black beans to the skillet and cook for an additional 2-3 minutes until heated through.
Combine and Finish:
Direction: Return the cooked plantains to the skillet and gently mix everything together. Cook for an additional 2 minutes to blend the flavors.
Garnish and Serve:
Direction: Garnish the plantain breakfast hash with fresh cilantro leaves and serve with lime wedges on the side for an extra burst of Caribbean flavor.
You can customize this breakfast hash with additional toppings like diced avocado, hot sauce, or sliced scallions for added flair. Enjoy your taste of the Caribbean in the morning!
Steps
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1
Done
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Cook Plantains: |
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