Grilled Black Beans with Plantain
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This dish has become my go to weeknight dinner because it comes together in under an hour with minimal fuss. Grilled black beans with plantain is a delicious and budget friendly way to get a filling, protein packed meal on the table. Black beans are loaded with fiber and plant based protein, so you'll feel satisfied long after dinner. The caramelized plantains add natural sweetness and a wonderful creamy texture when grilled, while the cumin and smoked paprika give everything a warm, smoky flavor. Fresh lime juice and cilantro brighten it all up beautifully. It's simple enough for a weeknight but impressive enough to serve guests.
Ella x
Ingredients
- 2 cansblack beans(drained and rinsed)
- 2ripe plantains(peeled and sliced lengthwise into 1/2-inch planks)
- 4 tablespoonsolive oil
- 3garlic cloves(minced)
- 1 teaspooncumin
- 1 teaspoonsmoked paprika
- 2lime(juiced)
- 237 mlfresh cilantro(chopped)
- 1 mediumred onion(thinly sliced)
- 1jalapeño(minced, seeds removed)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Brush the grill grates with oil to prevent sticking.
Tip: If using a cast iron skillet instead, heat it on the stovetop over medium-high heat for 3-4 minutes.
- 2
In a medium bowl, combine the drained black beans with 2 tablespoons of olive oil, minced garlic, cumin, smoked paprika, salt, and pepper. Gently toss to coat evenly.
Tip: Don't over-mix to keep the beans whole and intact.
- 3
Brush the plantain slices generously on both sides with the remaining 2 tablespoons of olive oil. Season with a pinch of salt and pepper.
Tip: Ripe plantains should yield slightly to pressure but not be mushy.
- 4
Place the plantain slices directly on the hot grill and cook for 4-5 minutes per side until golden brown with grill marks and slightly caramelized.
Tip: Don't move the plantains too early; let them develop a nice crust before flipping.
- 5
In a separate grill-safe shallow pan or skillet, spread the seasoned black beans in an even layer and place on the cooler side of the grill.
Tip: Use a medium heat area to warm the beans through without burning them.
- 6
Grill the black beans for 8-10 minutes, stirring occasionally, until they're heated through and develop light char spots.
Tip: The beans should be warm and infused with smoky flavor but not dried out.
- 7
While everything grills, prepare the lime-cilantro drizzle by whisking together the lime juice, fresh cilantro, minced jalapeño, and a pinch of salt in a small bowl.
Tip: Make this fresh just before serving to preserve the bright flavors.
- 8
Transfer the grilled plantains to a serving platter and top with the warm black beans. Drizzle the lime-cilantro mixture over the top and garnish with the sliced red onion.
Tip: Serve immediately while the plantains are still warm and slightly crispy on the outside.
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