Creamy Black Beans, Garlicky Kale, and PlantainsFor me, this is just the most co…
?Creamy Black Beans, Garlicky Kale, and Plantains?For me, this is just the most comforting combo. Growing up in Jamaica?? , plantains were a staple at our table. I even eat them without cooking sometimes. That’s how much I love them?. Happy Friday…☕️?
✅Heat 1 tbsp olive oil or some veggie broth in a medium saucepan over medium heat. ✅Cook 1 diced onion until translucent, about 5 minutes. ✅Add 3 minced garlic cloves and cook 30 seconds more. ✅Add 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder and cook 30 seconds. ✅Add 1-1/2 tbsp tomato paste and cook 1 minute more. ✅Stir in 1 cup tomato sauce and simmer for 3 minutes. ✅Transfer one half of the sauce to a blender and blend with either 1/4 cup coconut milk (full fat from 1-14oz can) or 1/4 cup veggie broth until smooth. ✅Return to saucepan with remaining sauce and add 1-15oz can black beans (drained, and rinsed). ✅Add desired amount of veggie broth or coconut milk and continue cooking until warmed through, mashing some of the beans with a potato masher while cooking to thicken the sauce. ✅Add salt and black pepper to taste.
?Recipe Plantain Cooking Tips: Wait until just ripe (yellow with some black spots on skin and yields to touch.)✅Either: 1) Wash and boil gently in skin until fork tender. Peel and slice. ✅or 2)Peel and slice 3/4-inch. Brush generously with oil (optional). Bake on lined sheet until cooked through.✅or 3) Peel, slice to desired thickness (thinner is crispier like chips) and pan-fry in oil or vegan butter. (Green and overripe black plantains have different uses.) .
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