Colombian-Type Black Beans With Potatoes and Plantains

Mexican-American cookbook author Edgar Castrejón often serves this with rice and a chickpea stew, but it’s so hearty that it can easily be a meal in itself. Castrejón writes that he learned how to make these beans from his partner’s Colombian mother, who told him, “Without her, it’s not a real party.” Feel free to use beans that you cooked with dried beans; the dish becomes even richer and spicier.

Active time: 25 minutes; Total time: 50 minutes

Notes on storage: The beans can be refrigerated for up to 1 week or frozen for up to 3 months.

Servings: 2 – 3 4 – 6 8 – 12 12 – 18

4 – 6

Tested size: 4-6 servings; makes 8 cups

  • 2 tablespoons of avocado, sunflower or other vegetable oil

  • 1 large white onion (12 ounces), cut into 1/2-inch cubes

  • 2 small russet potatoes (5 ounces total), scrubbed and cut into 1/2-inch cubes

  • 2 (15-ounce) cans of black beans, one drained and one not drained (or 3 cups of homemade beans plus 1/2 cup of cooking liquid)

  • 2 Roma tomatoes (7 ounces total), cut into 1/2-inch cubes

  • 1 large green or light yellow plantain, peeled and cut into 1/2-inch cubes

  • 1 cup low-sodium or homemade vegetable broth (see corresponding recipe)

  • 2 teaspoons of ground cumin

  • 2 teaspoons of garlic powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon fine sea or table salt, plus more to taste

Related recipes

In a large saucepan or Dutch oven, heat the oil over medium heat until it shimmers. Add the onion and cook, stirring, for 5 to 6 minutes until translucent. Add the potatoes and cook, stirring occasionally, until they take on some color, about 4 minutes. Add the beans and their liquid, tomatoes, plantains, broth, cumin, garlic powder, paprika and salt.

Turn up the heat to bring the mixture to a boil, then reduce to medium-low, cover, and cook until the potatoes and plantains are tender, 20-25 minutes. Season to taste and, if necessary, season with more salt. Serve hot.

Recipe source

Adapted from “Advantage” by Edgar Castrejón (Ten Speed ​​Press, 2021).

Tested by Joe Yonan.

Email questions to the grocery department.

Email questions to the grocery department below

Greek-style Roasted Potatoes Recipe – Greek Metropolis Instances

Greek style fried potatoes.

Let’s get one thing straight: they are addicting!

They can be served alone or accompany roast lamb, chicken, meatballs, souvlakia, or a juicy burger, and the list goes on.

  • 1 kg potatoes, peeled lengthways and quartered
  • 1/2 cup of oil
  • 2 cloves of garlic, crushed
  • 1/4 cup lemon juice
  • 2 teaspoons of dried oregano, crumbled
  • 1 teaspoon of fresh rosemary, finely chopped
  • salt and pepper
Method to make Greek style fried potatoes
  1. Preheat the oven to 175 ° C.
  2. Put the potatoes in 1 layer in a large baking dish.
  3. Mix the remaining ingredients in a bowl and beat with a fork.
  4. Pour this mixture over the potatoes and add about half a cup of water to the side of the bowl, tilting the bowl from side to side to distribute it evenly.
  5. Bake in moderate oven for about 1 hour or until lightly golden.
  6. When you’re done, take the bowl out of the oven.
  7. Let the potatoes cool down a little.
  8. Sprinkle with fresh oregano and enjoy!
Check out our other recipes here:

carbohydrates, Cook, Food, Food porn, Greece, Greek recipes, Greek style potatoes, Greek traditional recipes, How to do, kitchen, Potatoes, recipe, Recipes, Roasted potatoes, salad