Creamy Black Beans, Garlicky Kale, and PlantainsFor me, this is just the most co…
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?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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