Side, To Try
2 tablespoons avocado oil
1 large white onion, cut into ½-inch cubes
2 small russet potatoes, cut into ½-inch cubes
2 small Roma tomatoes, cut into ½-inch cubes
1 large green or pale yellow plantain, cut into ½-inch cubes
1 cup vegetable broth
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon smoked paprika
Two 15-ounce cans black beans; one drained
and one undrained
Fine sea salt
Cilantro Rice (page 40) for serving
In a medium pot over medium heat, warm the avocado oil. Add the onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the potatoes and cook, stirring occasion-ally, for 4 minutes. Add the tomatoes, plantain, vegetable broth, cumin, garlic powder, paprika, all the beans plus the liquid, and 1 teaspoon salt. Cover the pot and bring to a simmer, then turn the heat to medium-low and cook until the dish is saucy and stewy, about 20 minutes. Taste and season with salt, as needed.
Serve the beans hot with cilantro rice and chickpea guisado.
Asa wasn't a big fan. Fun for variety, has lots of carbs, so might want to serve with veggies .