Cuban-Style Black Beans Plantains Over Oatmeal

 

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Cuban-Style Black Beans & Plantains over Oatmeal 1 Cup (s) Quaker ® Steel Cut Oats 2 Tablespoon (s) Olive Oil 2 piece (s) firm, ripe plantains, peeled and sliced into 2 1 Whole large onion, diced 1 Whole green pepper, diced 1/2 Cup (s) chicken broth/stock 2 15 Ounce (s) cans of black beans, rinsed. This Cuban-influenced dish takes oatmeal to the dinner table with delicious savory flavors. Ingredients: 1 cup Quaker Steel Cut Oats; 2 tablespoons olive oil, divided; 2 pieces firm, ripe plantain, peeled and sliced into 2-inch pieces; 1 large onion, diced; 1 green bell pepper, diced; 2 (15-ounce) cans black beans. This super-simple technique spikes canned black beans with fresh juices, garlic and chile, then tops them with sweet plantains.

Look for the ripest, blackest plantains. Soak the beans overnight in a large pot. In the morning, drain the water and set beans aside. In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-low heat. Add the onion and sauté.

These don’t taste like the black beans I had all the time when I lived in Miami. These are very sweet which I don’t like when it comes to black beans. I don’t like throwing food away so I’m going to add hot sausage to it and hope that makes the taste better. 8/12/06 Cuban Style Black Beans Ingredients • 450 gram of black beans • 2400 ml of water • 4 spoons of oil • 1 onion • 6 cloves of garlic • 1medium pepper • 1bay leaf • 1 teaspoon of cumin • ½ teaspoon of milled oregano • ½ spoon of milled bay leaf • 1 tablespoonful of dry wine.

Cuban-Style Black Beans & Plantains over Oatmeal ; Farmer’s Cheese Spinach Frittata ; French Toast ; Frittata with Grated Zucchini, Goat Cheese and Dill ; Gluten Free Granola. Cuban-Style Black Beans & Plantains over Oatmeal ; Farmer’s Cheese Spinach Frittata ; French Toast ; Frittata with Grated Zucchini, Goat Cheese and Dill ; Gluten Free Granola. Make ahead: The beans can be prepared several days ahead of time and stored in an airtight container in the refrigerator or frozen for up to 1 month. Using canned beans: 3 (15-ounce) cans of low-sodium black beans can be used in place of the dry black beans.

Just add the soffritto and spices to the canned beans as you are heating them up. Heat 1 Tbs. oil over medium heat, and saute yellow onion and green pepper 7 to 10 minutes, or until onion turns golden. Add vegetable bouillon, beans, cumin, salt and pepper, and cook 5 minutes more, or until beans are heated through.

If the sauce needs a little thickening, mash some of the beans.

List of related literature:

Serve with the Cuban Black Beans Sofrito (page 113) along with some sliced fried plantains.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
from Heirloom Beans: Recipes from Rancho Gordo
by Vanessa Barrington, Steve Sando, Sara Remington
Chronicle Books LLC, 2010

I originally roasted plantain pieces to add to my Upper Caribbean Creamy Grits with Roasted Plantains Pieces (page 135) and give that dish some texture.

“Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine” by Bryant Terry
from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine
by Bryant Terry
Hachette Books, 2009

Serve with Cuban Black Beans (page 409) or in place of any plain non-East Asian white

“Seductions of Rice” by Jeffrey Alford, Naomi Duguid
from Seductions of Rice
by Jeffrey Alford, Naomi Duguid
Artisan, 2003

Perhaps the best known Afro-Cuban dish, fufú is made by mashing plantains in a large, wooden, mortar and pestle called a pilón.

“The Cuban Table: A Celebration of Food, Flavors, and History” by Ana Sofia Pelaez, Ellen Silverman
from The Cuban Table: A Celebration of Food, Flavors, and History
by Ana Sofia Pelaez, Ellen Silverman
St. Martin’s Publishing Group, 2014

With a pinch of coarse salt and some cinnamon, these sweet and savory plantains make a wonderful side dish.

“Nom Nom Paleo: Food for Humans” by Michelle Tam, Henry Fong
from Nom Nom Paleo: Food for Humans
by Michelle Tam, Henry Fong
Andrews McMeel Publishing, 2013

Add the hot fried plantains and toss to coat.

“MasterChef: The Ultimate Cookbook” by The Contestants and Judges of MasterChef
from MasterChef: The Ultimate Cookbook
by The Contestants and Judges of MasterChef
Rodale Books, 2012

This is a classic Cuban dish, usually eaten with black beans and rice, but since I’ve been on my low-carb kick I like it with cauliflower ‘couscous’ instead.

“Tom Kerridge's Dopamine Diet: My low-carb, stay-happy way to lose weight” by Tom Kerridge
from Tom Kerridge’s Dopamine Diet: My low-carb, stay-happy way to lose weight
by Tom Kerridge
Bloomsbury Publishing, 2017

The glazed tostones get coated in spicy hazelnuts that have been roasted with garlic and habaneros, and I serve them with chunky mashed black beans and cilantro.

“Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck: A Cookbook” by Adam Sobel
from Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck: A Cookbook
by Adam Sobel
Potter/Ten Speed/Harmony/Rodale, 2015

One of the best treats growing up in a West African household are plantains.

“The Art of Weed Butter: A Step-by-Step Guide to Becoming a Cannabutter Master” by Mennlay Golokeh Aggrey
from The Art of Weed Butter: A Step-by-Step Guide to Becoming a Cannabutter Master
by Mennlay Golokeh Aggrey
Ulysses Press, 2019

In addition to mashing green plantains, cooks thickly slice discs of the fruit and fry them to make tostones, a traditional side dish.

“The Chicago Food Encyclopedia” by Carol Haddix, Bruce Kraig
from The Chicago Food Encyclopedia
by Carol Haddix, Bruce Kraig
University of Illinois Press, 2017

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

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Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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18 comments

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  • 8 cups of water? I had my beans cooking for over 2 hours and it just looked like black beans in water with sofrito floating around…. Why is mine not reducing into the sauce?

  • Hi Naomi, we have the same name;) and vegan:). I had a question. How much water do you use? Because I’ve tried using the instant pot for making black beans but it comes out soupy.

  • Nydia nice recipe. I will try it. But for a quick and delicious black beans Cuban style, I buy El Ebro in a can, yes, they are amazing. I add a few spices and other goodies and it tastes amazing! P.S. try it with some tabasco…yum.

  • My first attempt at cooking black beans and they were amazing and the hubby loved them. I do have to admit I tasted the beans after cooking for 30 min and the I loved the flavor so much I was affraid to add the vinagar and brown sugar thinking the flavor would change, so we ate them just the way they were. Next time I will try add the vinagar and sugar. The recipe was so easy to follow. You now have a new subscriber to your channel. I can’t wait to try something else of yours! Thanks!

  • Dear 99cent Chef: Can you cook this recipe with a Lodge cast iron pot or is there another type of pot that you recommend? Thank you and love the video!

  • Great production, great recipe! I do have a question though. I believe your recipe calls for dried beans. Isn’t there the problem of indigestible substances which are generally removed when dried beans are soaked for at least 8 hours?

  • I’ve never seen such a creative cooking video like this one. Wow. Makes cooking seem so fast and easy as the ingredients just get cleaned and chopped by themselves:)
    (Bet it was 10x more work then just shooting a simple video, but came out really cool.) Thanks for the video and will try the recipe for sure.

  • I always appreciate the work you do to make your food videos more entertaining. I love black beans and rice, I added this one to my food playlist, big thumbs up!

  • There’s no need for the overnight procedure if you’re using a pressure cooker. Just rinse the beans and let them sit on water for an hour maybe less, until they gorge and float.

  • Ahhhhhh lived in Tampa For ten years and fell in love with Cuban food. Now I am further north and can only try to replicate the food I miss! I am so happy!

  • I’m not much of a chef myself, but being a huge black bean with white rice fan since I was young Cuban Latino I’ma try this recipe out one of these days for a dinner night, gracias for the great video!������

  • I know many people do it but I just can’t cook with the liquid the beans come in. I always rinse them. I prefer to use vegetable broth with a bouillon cube instead of the canned liquid.

  • I have made this three times now and I swear it is THE BEST! Only thing I do differently is add more garlic in the beginning. We love garlic. Thank you Chef Zee!

  • In which kind of cups do I have to measure? Espresso cups, tea cups, cappucino cups, big tea mugs? Can’t you just specify it in millimeters? Just use the fricking metric system like reasonable people do.

  • Similar to how I make my quick beans with one exception. Instead of the red wine vinegar, I use red wine. BTW I put chorizo in mine too when I cook it from scratch.

  • Thanks for the recipe. Nutritional yeast aka “nooch” can be used as a vegan substitute for sopita or chicken bouillon you can sometimes specifically find a “chicken flavored” vegan broth base made from this.

  • I love how you use the garlic at the end. And Im glad you did a contemporary weeknight recipe for working people (instead of an abuela recipe from 1963)

  • Love your recipe. Me salieron deliciosos! I added aji panca paste at the beginning which is a peruvian pepper. I didn’t have wine vinegar though.