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5 from 3 votes

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!
Course Main Course, Side Dish
Cuisine Burundi
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 138kcal
Author Alexandria Drzazgowski

Equipment

Ingredients

  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cans red beans drained and rinsed
  • 2 plantains w black skin peeled and sliced into ½ inch slices
  • 1 tsp paprika
  • 1 tsp cumin
  • ¾ tsp salt
  • ⅓ tsp cinnamon
  • 1 c chicken stock
  • 1 c water
  • 2 tbsp cilantro

Instructions

  • 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!
  • Leave a comment on this post letting me know what you thought of the recipe.

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 354mg | Potassium: 377mg | Fiber: 2g | Sugar: 10g | Vitamin A: 713IU | Vitamin C: 14mg | Calcium: 13mg | Iron: 1mg