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Cuban-Style Black Beans & Plantains over Oatmeal
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Brought to you by Samantha Stephens of OatMeals NY
Servings: 4
    • 1 Cup(s) Quaker® Steel Cut Oats
    • 2 Tablespoon(s) Olive Oil
    • 2 piece(s) firm, ripe plantains, peeled and sliced into 2
    • 1 Whole large onion, diced
    • 1 Whole green pepper, diced
    • 1/2 Cup(s) chicken broth/stock
    • 2 15 Ounce(s) cans of black beans, rinsed and drained
    • 1 Teaspoon(s) Cumin
    • 1 Pinch(s) Salt & Pepper to taste


Prepare oats as usual and set aside. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Cook plantains for 4-5 minutes until golden and slightly browned, turning once after 2 minutes. Remove from heat. Heat remaining 1 tablespoon olive oil over medium heat and sauté the onion and green pepper 5-7 minutes until onion is translucent and beginning to brown. Add the beans, chicken stock, cumin, salt and pepper, and cook for 5-8 minutes more, until beans are heated. Top oatmeal with black beans and plantains. If desired, garnish with fresh cilantro, sliced avocado and cheese.

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