One of my favorite meals. Beans and plantains. Match made in heaven. Especially when it’s sweet plantains (plátanos maduros). I love the sweet savory combo a lot. And just to clarify these are not bananas. Plantains are a starchier variety (think of it like how there are regular potatoes and sweet potatoes).
I roasted some sweet plantains, made some black beans and roasted corn mix and sautéed some broccoli and drizzled with tahini sauce (just tahini, lemon juice and water—super basic).
Black Bean with Fire Roasted Corn
1 can black beans, rinsed and drained
1/2 cup veggie broth
3 cloves garlic, minced
1/2 tsp garlic powder
1/2 tsp sazon
1 tbsp tomato paste
1/2 cup frozen fire roasted corn or feel free to use canned corn (drain before using)
1/2 small onion, diced
Sauté onion on low medium heat and sauté until softened. Add in garlic and sazón and sauté until fragrant. Add tomato paste, black beans, veggie broth and garlic powder and stir to combine. Simmer for 10-15 minutes on low heat.
With the back of your cooking spoon, lightly mash beans to thicken them. Add in frozen corn, turn off heat and stir to combine. Allow to sit for 2 minutes then serve. Love this with fresh lime juice, but don’t worry if you do t have on hand.