Caramelized Plantains w/ Beans

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

  1. Cut ends of plantains, microwave in covered dish 5 min, 1-2 min more as needed.

  2. Peel when cool enough to handle & cut half lengthwise & into 2-3 inch pieces.

  3. Set oven to broil with rack 6-8 inches below.

  4. Trim scallions.

  5. 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.

  6. Coat scallions with 1 tbsp. peanut oil & place on other side of baking sheet. Sprinkle scallions & plantains with salt.

  7. 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.

  8. 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