Black Beans with Plantains


  • 1/2 cup Brown rice, long-grain, uncooked
  • 1 1/2 cups Water
  • 1 teaspoon Canola oil
  • 1 1/4 cups Onions, fresh, peeled, 1/4" diced
  • 1 clove Garlic, fresh, minced (1 clove is about 1/2 teaspoon minced)
  • 1 quart Black beans, low-sodium, canned, drained and rinsed or black beans, dry, cooked
  • 1 cup Water
  • 1 cup Tomato sauce, low-sodium, canned
  • 2/3 cup Plantains, fresh, ripe (yellow), peeled, 1/4" diced
  • 1 tablespoon Cumin, dried, ground
  • 1 teaspoon Paprika
  • 1/2 teaspoon Black pepper, ground
  • 2 tablespoons Salsa, traditional (optional)
  • 2 tablespoons Cilantro, fresh, chopped (optional)
  • 2 tablespoons Green onions with tops, fresh, chopped (optional)


Combine brown rice and 1 cup water in a small stockpot. Reserve remaining water. Heat on medium-high heat to a rolling boil. Cover and reduce heat to medium. Cook until water is absorbed, about 15-20 minutes. Stir once. Cover and cook an additional 10 minutes over low heat. Fluff the rice gently with a fork. Heat oil in a medium stockpot on medium-high heat. Add onions and sauté until soft. Add garlic. Continue cooking on medium-high heat until garlic is fragrant, about 1-2 minutes. Stir frequently. Add cooked rice, black beans, 1/2 cup water, tomato sauce, plantains, cumin, paprika, and pepper. Stir well and bring to boil. Stir frequently. Reduce heat to medium-low and simmer for 5 minutes or until liquid is absorbed into the ingredients. Heat to 140 °F for at least 15 seconds. Garnish each serving with 1 teaspoon of salsa, 1 teaspoon of cilantro, and 1 teaspoon of green onions (optional).