#sueinthekitch: Vegan Plantain Black Bean Hash

It’s been two years since I posted here and as I type, it feels so nostalgic!

After what feels like a lifetime later, I’m back — mostly because a few folks have been asking for recipes to meals I’ve been sharing on my Instagram, and this is the easiest place to share.

Yesterday, it was a plantain black bean hash. It was just perfect for a lazy-day brunch.

Here’s what you’ll need

  • 1 slightly ripe plantain, chopped
  • 2 medium-sized yellow potatoes, cleaned and scrubbed
  • 1/2 medium red bell pepper, chopped
  • 1/4 medium red onion, chopped
  • 3 large garlic cloves, chopped
  • 1 cup black beans, cooked
  • extra virgin olive oil
  • smoked paprika, to taste
  • black pepper, to taste
  • sea salt, to taste
  • cilantro for garnish

Here’s how to make it

Microwave two well-washed yellow potatoes until just done but not overdone. Chop, leaving skin on, and set aside.

Cover surface of frying pan with about an inch of olive oil and bring to medium heat. Add chopped plantains. Watch carefully and turn until all sides are golden brown. Remove plantain and drain on paper towels.

Add garlic, red onion, and bell pepper to frying pan and sauté until golden brown. Add chopped potatoes and add sea salt, smoked paprika, and black pepper to taste.

Add black beans and stir until well combined.

Add plantains to mixture.

Top with cilantro as desired and serve.

Hope you enjoy as much as I did. It was so filling, yummy, and just perfect for a blissfully relaxing holiday morning.

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