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Red Beans and Plantains

Red Beans and Plantains is a 30-minute recipe from Burundi made with... you guessed it, red beans and plantains! It is flavored with cinnamon and cumin to give it a toasty, homey flavor. It then simmers on the stove to soften the plantains and allow the flavors to combine. SO GOOD!
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Course: Main Course, Side Dish
Cuisine: Burundi
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 6 servings


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cans red beans, drained and rinsed
  • 2 plantains w black skin, peeled and sliced into 1/2 inch slices
  • 1 tsp paprika
  • 1 tsp cumin
  • ¾ tsp salt
  • tsp cinnamon
  • 1 c chicken stock
  • 1 c water
  • 2 tbsp cilantro


  • Heat the oil in a large pan on the stove.
  • Cook the onions over medium-high heat until they begin to turn translucent, about 5 minutes.
  • Add the beans, plantains, and seasonings. Stir to combine. Cook for about one minute.
  • Add the stock and the water, and bring to a low boil.
  • Leave uncovered at a low boil for about 20-25 minutes until only a little water is left.
  • Garnish with cilantro and serve. Enjoy!
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Recipe copyright The Foreign Fork. For educational or personal use only. 
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