Cuban Black Bean and Fried Egg Plates

Zesty cumin-and-oregano simmered black beans paired with golden fried eggs, crumbled queso fresco, warm white rice, and sweet caramelized plantains.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Medium
• Cost: $3.05/serving

Dietary

• Vegetarian
• High-Protein
• High-Fiber
• Gluten-Free
• Nut-Free
• Pescatarian

Tags

• comfort food
• sauté
• fry
• fresh
• crowd-pleaser

Ingredients

• 2 can black beans (undrained)
• 12 eggs (large)
• 8 ounce queso fresco (crumbled)
• 1.5 cup white rice (dry)
• 2 plantains (peeled and sliced into 1/2-inch rounds)
• 1 green bell pepper (diced)
• 1 yellow onion (diced)
• 4 clove garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• 3 tablespoon olive oil
• 1 teaspoon kosher salt
• 2 avocados (pitted and sliced)

Instructions

1. Combine white rice with 3 cups of water and 1/2 teaspoon kosher salt in a medium pot. Bring to a boil, cover, reduce heat to low, and cook for 18 minutes until tender and water is fully absorbed.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced yellow onion and green bell pepper for 4 minutes until tender. Add minced garlic, ground cumin, dried oregano, and the remaining 1/2 teaspoon kosher salt, stirring for 1 minute.
3. Pour in both cans of undrained black beans and red wine vinegar. Simmer gently over medium-low heat for 15 minutes, lightly mashing a portion of the beans with the back of a spoon to create a thick, glossy sauce.
4. Heat 1 tablespoon of olive oil in a separate nonstick skillet over medium heat. Add the sliced sweet plantains and fry for 3 to 4 minutes per side until deeply caramelized and golden-brown, then transfer to a plate.
5. In the same skillet, heat the final 1 tablespoon of olive oil over medium-low heat. Crack in the eggs and fry sunny-side-up for 3 to 4 minutes until the whites are fully set and yolks remain soft.
6. Assemble each plate with a generous scoop of white rice, seasoned black beans, two fried eggs, sweet fried plantains, and sliced avocado. Scatter crumbled queso fresco generously over the beans and eggs before serving.

Notes

Ripe plantains with yellow-and-black mottled skins yield the sweetest, softest caramelized edges.

Nutrition (per serving)

• Calories: 772
• Protein: 34.4 g
• Carbohydrates: 89.6 g
• Fat: 32.9 g
• Fiber: 13.2 g
• Sodium: 1283 mg
• Saturated Fat: 9.5 g
• Sugar: 12.1 g
• Cholesterol: 364 mg