Cuban-Inspired Savory Black Bean Oatmeal
By Big Dave from SLN Serves 4
This savory twist on oatmeal features sweet caramelized onion and banana to cut through the richness of the chicken broth.
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- 1 cup dried black beans
- 1 × water
- 1 onion, halved and sliced
- 1 dash baking soda (optional)
- 1 slightly green banana, sliced
- 1 tsp olive oil
- 1½ cups whole oats (not quick-cooking oats)
- 3 cups chicken broth (or veg broth to keep it vegan)
- cinnamon, black pepper, and salt to taste
You may also need:
Kitchen Knife, Spoon
Clean and inspect the beans for pebbles or other weirdness, then allow them to soak for several hours to overnight prior to cooking. Once ready, drain the beans, refill with fresh water, and allow to simmer on low until the beans are soft. Canned black beans may be used instead, but they won't be as good.
While the beans are cooking, slice your onion and place in a medium-sized frying pan on low heat. Here you can optionally use that dash of baking soda to speed up the caramelizing process by sprinkling a tiny bit on the onions when you begin cooking them.
Once the drain beans and caramelized onions are both done, add the onions to beans along with 1 cup of the chicken stock and begin simmering.
Add the olive oil to the frying pan and use it to saute the sliced banana. (I used chipotle EVOO for extra heat and flavor.) Traditionally, plantains would be used here, but they aren't easily available like bananas.
Once the bananas have browned a bit, remove them from the heat and reserve them for topping the dish.
Use the remaining chicken stock to deglaze the pan, then bring it to a low simmer and add the dry oats. Stir to wet the oats, adding a bit more chicken broth or water as necessary. Turn off the heat, cover, and allow the oats to steam and cook.
Once the oats are done, turn off the heat for the beans as well, and serve. The best way to serve this is with the oats on the bottom, beans over the oats, and top with the browned and sliced banana.
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