Cuban-Style Black Beans And Plantains Over Oatmeal

Name: Cuban-Style Black Beans And Plantains Over Oatmeal
Ingredients: 1 cup steel-cut oats, such as quaker quick 3-minute; 2 tablespoon olive oil; 2 firm, ripe plantains, peeled and sliced into 2-inch pieces; 1 large onion, diced; 1 green pepper, diced; ½ cup chicken broth or stock; 2 15-ounce cans black beans, rinsed and drained; 1 teaspoon cumin; salt and pepper; fresh cilantro leaves, optional; fresh sliced avocado, optional; cotija or queso fresco cheese, optional

Quaker Oats|March 18, 2015 1:33 pm EST

5 (4 ratings)

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Oatmeal gets a savory, Cuban-style makeover, complete with black beans and cooked plantains. Recipe courtesy of Sam Stephens, Quaker Oat’s Chief Creative Oatmeal Officer and owner of OatMeals in New York City.

Servings

4

Cuban-Style Black Beans and Plantains Over Oatmeal

Ingredients

1 cup steel-cut oats, such as quaker quick 3-minute
2 tablespoon olive oil
2 firm, ripe plantains, peeled and sliced into 2-inch pieces
1 large onion, diced
1 green pepper, diced
½ cup chicken broth or stock
2 15-ounce cans black beans, rinsed and drained
1 teaspoon cumin
salt and pepper
fresh cilantro leaves, optional
fresh sliced avocado, optional
cotija or queso fresco cheese, optional

Directions

Prepare the oats according to package directions and set aside.
Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Cook the plantains until golden and slightly browned, 4 to 5 minutes, turning once after 2 minutes. Remove from heat.
Heat the remaining 1 tablespoon olive oil over medium heat and sauté the onion and green pepper until the onions are translucent and begin to brown, 5 to 7 minutes. Add the beans, stock, cumin, and some salt and pepper, and cook until the beans are heated through, 5 to 8 minutes more. Top the oatmeal with the black beans and plantains. If desired, garnish with fresh cilantro, sliced avocado, and cheese.