TL/DR – Sweet and Spicy Beans and Plantains. An easy vegan side dish! Roasted black beans, sweet onion and ripening plantains are tossed in a sweet and spicy mix of maple syrup, vinegar and spices. –
Plantains are ugly things. They are also delicious, versatile and filling. If you’re a plantain newbie, there is a nice, brief explanation from the Garden Channel here. If you have plantain experience, you know that they don’t peel like bananas. Instead, chop off each tip, then make three cuts through the tough skin lengthwise and then peel each section.
For this recipe, use plantains that are green but definitely turning yellow, or if more sweetness is preferred, use plantains that are mostly yellow. Like a banana, green means less sweetness and more starch. I prefer them to be slightly green.
Heat the oven to 425 degrees and prepare a baking sheet with nonstick spray or use a silicone baking sheet liner. Rinse and drain a can of black beans and then scatter them on a towel to pat them dry. Peel two plantains and cut them into quarters lengthwise, then into chunks about an inch in size. Peel a large Vidalia or other sweet onion and cut it into thick slices like you would an apple. Coat everything in olive oil, sprinkle lightly with salt, then roast for about 20 minutes.
When the roasting is underway, whisk together pure maple syrup, cider vinegar, chili powder, coriander, and kosher salt. Once the plantains are fork-tender, remove the pan from the oven and place the hot roasted mixture into a serving dish. Drizzle the sweet and spicy dressing over everything and toss well. Garnish with fresh cilantro or thinly sliced scallions.
This is an excellent vegan dish to serve alongside mushroom tacos or vegan enchiladas. It also works really well as an accompaniment to meat dishes like a Southwest Turkey Burger or Lime Chili Chicken Tacos.
Sweet and Spicy Beans and Plantains
An easy vegan side dish! Roasted black beans, sweet onion and ripening plantains are tossed in a sweet and spicy mix of maple syrup, vinegar and spices.
Ingredients
- 1 15 oz. can black beans, rinsed and drained
- 2 green-turning-yellow plantains, or yellow if more sweetness is desired
- 1 large Vidalia or other sweet onion
- 2 T extra virgin olive oil
- 1 t kosher salt, divided
- 3 T pure maple syrup
- 1 1/2 T apple cider vinegar
- 1/2 t chili powder
- 1/4 t ground coriander
- A handful of fresh cilantro leaves or 2 thinly sliced scallions, for garnish
Directions
- Step 1 Heat the oven to 425 degrees F. Prepare a baking sheet with nonstick spray or a silicone baking sheet liner.
- Step 2 Rinse and drain the black beans, then spread them on a towel and pat them dry. Leave them spread out on the towel to dry further while you chop the other ingredients.
- Step 3 Chop off both tips of each plantain, make two or three lengthwise incisions in the thick skin, then peel it off. Cut each plantain into quarters lengthwise, then into 1 inch chunks. Chop off both ends of the onion, peel it and then cut it into large slices, like an apple. As you toss the onion with the olive oil, some layers of each slice will separate.
- Step 4 Toss the dried beans, plantain chunks and onion slices with the olive oil on the baking sheet and spread everything out well. Sprinkle with about 1/4 t of the salt, then roast for about 20 minutes.
- Step 5 As the roasting takes place, whisk together the maple syrup, vinegar, chili powder, coriander and remaining salt.
- Step 6 Once the plantain chunks are fork-tender, remove the baking sheet from the oven and transfer the contents into a serving dish, then immediately toss everything with the maple syrup mixture. Garnish with fresh cilantro or sliced scallions and serve immediately.
