Adapted from https://cooking.nytimes.com/recipes/1021805-caramelized-plantains-with-beans-scallions-and-lemon
4 servings
INGREDIENTS
2 ¼ pounds ripe plantains (about 4 medium)
2 bunches scallions (10 to 12)
2 tablespoons peanut oil
2 tablespoons dark brown sugar
1 tablespoon grated fresh ginger
1 lemon, zested and 4 tablespoons juice [or lime]
Kosher salt
1 (15-oz) can drained beans (navy, cannellini, butter beans)
¼ cup minced red onion
½ teaspoon ground cayenne
2 tsp. canola oil
240 grams Mixed salad greens with arugula
¼ cup fresh dill fronds
¼ cup fresh cilantro, leaves and tender stems
PREPARATION
Cut ends of plantains, microwave in covered dish 5 min, 1-2 min more as needed.
Peel when cool enough to handle & cut half lengthwise & into 2-3 inch pieces.
Set oven to broil with rack 6-8 inches below.
Trim scallions.
Combine brown sugar, ginger and 2 tbsp. lemon juice. Whisk to dissolve sugar. Whisk in 1 tbsp. peanut oil. Coat plantains with mix & place on one side of baking sheet.
Coat scallions with 1 tbsp. peanut oil & place on other side of baking sheet. Sprinkle scallions & plantains with salt.
Broil scallions & plantains until the glaze is set and deeply caramelized in spots, 5-12 minutes, rotating halfway through. (Scallions should be charred. Remove plantains before burning, if needed.) Chop scallions after broiling.
In a large bowl, combine beans, onion and cayenne with canola oil, chopped scallions, 2 tbsp. lemon juice and zest. Add salt to taste.
Serve beans on bed of greens.
Top with plantains.
Garnish with dill and cilantro.
Calories per serving 349
Cannellini Bean 3 oz 72
Lemon Peel ¼ tbsp 1
Lemon Juice 1 tbsp 3
Peanut Oil ½ tbsp 60
Scallions, 3 medium 9
Minced Ginger ¼ tbsp 2
Plantain, Cooked 4 ½ oz 148
Canola Oil ½ tsp 20
Dark Brown Sugar ½ tbsp 23
Onion 1 tbsp 4
Mixed greens 60 grams 7