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Stuffed plantain canoes
INGREDIENTS
• 4 ripe plantain peeled
• 1 can of black beans, drained
and rinsed
• 1 small onion, chopped
• 4 garlic cloves, minced
• 2 teaspoons chopped parsley
• 2 teaspoon chopped fresh oregano
• 1 teaspoon black pepper
• ¼ teaspoon of cumin
• 1 cup of mixed bell
peppers chopped
• coconut oil
• Salt (to taste)
METHOD
1. Line a large roasting pan or
baking sheet with parchment
paper and set aside.
2. Melt 1 tablespoon of coconut oil in
a frying pan on medium heat, then
add the garlic and onions and
sautee until translucent. Add the
chopped bell peppers and cook
until they are softened. Season
with the parsley, oregano, black
pepper, cumin and salt to taste.
3. Pour the whole can of black
beans into the frying pan and
then combine and stir everything
together, reduce the heat and
simmer with the lid for five-to-10
minutes and once cooked set
aside
4. While the black beans simmer
prepare the plantains by removing
their outer skin with a knife.
Make a lengthways cut down one
side of the plantain, but don't cut
too deep. Scoop out the inside
so the plantain now resembles a
canoe. Repeat this step with each
plantain.
5. Place the plantains on a baking
tray and coat each one with some
oil and bake them in the oven for
25-30 until evenly brown at 180
degrees (160 fan). Remove and
allow them to cool.
6. Spoon the black beans mixture
into the canoas (canoes) and top
with vegan cheese. Place the
canoas under the grill on medium
and melt the cheese or simply
allow the cheese to melt naturally
prior to serving
Notes: You can make this recipe
using green plantains instead. For
best results, use firm plantains which
are more on the yellow side. The
darker the plantain the sweeter it
is, but also more fragile and won't
hold the canoe shape. You can use
mince instead of black beans and
any favourite cheese instead of a
vegan one.