Ready to transport your taste buds to a tropical paradise? These Baked Brazilian Black Beans are your one-way ticket! Forget boring canned beans; we’re talking a rich, vibrant, and deeply flavorful dish that’s a party in a pot. The secret? A sweet and savory blend of ripe plantain, zesty ginger, and spicy chile, all baked together until bubbly and irresistible. It’s the ultimate make-ahead meal that tastes even more incredible the next day. Perfect for feeding a crowd or just spicing up your weeknight dinner routine!
Ingredients
• 2 tbsp / 30 ml extra virgin olive oil
• 1 large onion, chopped
• 2 tbsp (30 ml) minced fresh chile, like jalapeño or Thai, to taste
• 1 tbsp / 15 ml peeled and minced fresh ginger
• 1 1/2 cups / 340g (12 oz) chopped ripe tomato, canned is fine
• 1 large ripe plantain (yellow with black spots), peeled and chunked
• 3 cups / 525g (18.5 oz) cooked black beans, with 1 cup / 240 ml of their liquid
• 1 tbsp (15 ml) fresh thyme leaves
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 350°F / 175°C. Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it softens, about 3-5 minutes.
2. Stir in the minced chile and ginger and cook for one more minute until fragrant.
3. Transfer the onion mixture from the skillet to a food processor or blender. Add the chopped tomatoes and plantain chunks, then blend until you have a smooth purée.
4. In a medium ovenproof dish (like a casserole or Dutch oven), combine the blended tomato-plantain mixture with the cooked black beans, their cooking liquid, and the fresh thyme leaves.
5. Stir everything together, then taste and season generously with salt and pepper. Cover the dish and bake for 40 minutes, or until the mixture is hot and bubbling throughout.
6. Serve immediately or let it cool and store in the refrigerator. The flavors will be even better the next day!
Nutritional Information
• (per serving)
• Calories: 310 kcal
• Carbohydrates: 52g
• Protein: 13g
• Fat: 8g
• Fiber: 15g
• Sodium: 350mg
Pro Tips
• This dish is a fantastic meal-prep option. The flavors meld and deepen overnight, so it tastes even better on day two or three.
• Don’t have black beans? This recipe works beautifully with pinto beans, kidney beans, or even black-eyed peas for a different texture.
• For a deeper, smoky flavor, add 1 tablespoon (15 ml / 0.5 fl oz) of smoked paprika (pimentón) and 1/2 cup (480 ml) of cubed smoked tofu along with the beans before baking.
• Serve these beans over fluffy white rice with a side of warm tortillas and a generous squeeze of lime to brighten everything up.
FAQ
Q: Are these Brazilian black beans a complete protein source
A: Black beans are a fantastic source of plant-based protein and fiber. To make them a complete protein, which contains all essential amino acids, simply serve them with rice as suggested in the Pro Tips. This classic combination creates a delicious and nutritionally complete vegetarian meal.
Q: Can I make this Brazilian black bean recipe vegan
A: Absolutely! This recipe is naturally vegan as written, using only plant-based ingredients like olive oil, vegetables, plantain, and beans. It’s also gluten-free, making it a great option for various dietary needs.
Q: How long can I store these baked black beans
A: These beans are perfect for meal prep and taste even better the next day. Store them in an airtight container in the refrigerator for up to 4-5 days. You can also freeze them for up to 3 months for a quick and flavorful future meal.
Q: What can I substitute for the ripe plantain in this recipe
A: While ripe plantain adds a unique sweet and savory flavor, you can substitute it with a large sweet potato or half a butternut squash for a similar sweet, starchy element. Chop it into small chunks and blend it into the purée as directed in the recipe.
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Baked Brazilian Black Beans with Plantain and Ginger
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- Heat the olive oil in a skillet over medium-high heat.
- Add the chopped onion and cook, stirring occasionally, until it softens, about 3-5 minutes.
- Stir in the minced chile and ginger and cook for one more minute until fragrant.
- Transfer the onion mixture from the skillet to a food processor or blender.
- Add the chopped tomatoes and plantain chunks, then blend until you have a smooth purée.
- In a medium ovenproof dish (like a casserole or Dutch oven), combine the blended tomato-plantain mixture with the cooked black beans, their cooking liquid, and the fresh thyme leaves.
- Stir everything together, then taste and season generously with salt and pepper.
- Cover the dish and bake for 40 minutes, or until the mixture is hot and bubbling throughout.
- Serve immediately or let it cool and store in the refrigerator. The flavors will be even better the next day!
- Don't have black beans? This recipe works beautifully with pinto beans, kidney beans, or even black-eyed peas for a different texture.
