This simple black beans and plantain stew was so hearty and filling all I had for dinner after having it for lunch was a shake! Maybe I had a little too much of it but I couldn’t help my self. .When a warm, guilt free healthy bowl like this finds its way to your lunch table you say “why the heck not!” Nothing surpasses a warm bowl of soup on a snowy day; and it feels even better when you realize you don’t have to go in for work. The unexpected snow ( I really need to start checking the forecast) just made for a day of restocking my freezer with precooked black beans and using some for this wonderful delight.
One thing I always have in the freezer, are Ziploc bags of frozen beans. This is a great money saver. You’ll probably pay about a dollar per can of beans; buying dehydrated beans and making use of that crockpot will definitely save you some cash. You can soak beans overnight and cook the next day or for about 4 hours on high in the crockpot without soaking. I tend to cook without soaking because I almost always forget to soak the night before.
This is really a simple dish. With loads of laundry, cleaning and other things to be done, I needed an easy lunch that didn’t need too much attention. Used some green plantains to give it a little more body and Kale for some extra crunch. These were cooked with tomatoes and a fresh herb blend of basil, green onions, garlic and more; letting the plantain and beans soak up all these wonderful flavors. The dish is strictly vegan but there is room for meats ( preferably precooked)
Hope you get to not only try my black bean and plantain recipe and enjoy it, but also share the recipe with friends. A pot of this, will definitely keep your belly full and happy for quite a few hours; healthy, hearty and a whole lotta goodness in one bowl.