This is a great recipe for a salad that you can throw together and have for leftovers/lunches throughout the week. I made it for Victoria Day picnic here in Canada and it was a great hit.
It was a Friday night and the ladies stayed in, taking pictures of food, making chocolate molten cakes with ice cream and watching bad romantic comedies. So much food. To start the day off right, I decided to cook up these black beans that had been sitting around for a while that needed to be eaten. I made way too much. We’ll be having black beans for a while, but they’re versatile, so its OK! Check out what I’m making with the leftovers after the recipe.
P.S. If you omit the mayonnaise for some tahini, this is an easy vegan recipe!
For the Lime-Infused Black Beans you’ll need:
- 1/2 pound dried black beans, rinsed and picked over
- 4 cups vegetable stock
- 2 T Mexican spicy seasoning or Cajun Seasoning with a little cumin
- 1 lime, halved
For the Mofongo Relleno you’ll need:
- 3 plantains
- 2 cloves garlic, minced
- 1 cup vegetable stock
- 1 handful cilantro, minced
- Lots of olive oil
- Salt, pepper
- 1 cup of rice, for the side
For THE AVACADO-GARLIC AOILI SAUCE (not pictured, sorry) you’ll need:
- 1 avacado
- 1 clove garlic, minced
- 3 spoonfuls of tahini (or mayonnaise if you wish)
- pinch of cumin
- salt, pepper
Before you get cooking, know that the black beans will take around 8 hours to cook unless you’re planing on using canned beans. Wake up and start the beans, make the rest around dinner time.
For the beans:
- In a slow cooker, add beans, vegetable stock, seasoning, and lime.
- Put a lid on it, cook at low for 8 hours. Easy.
- 8 hours later, turn off your slow cooker and work on making dinner!
For the Mofono Relleno:
- Start by preparing your rice.
- Peel and slice your plantains and add them to a pot of boiling water and cook them with salt for about 10 minutes
- Drain water and set plantains aside in a bowl
- Return pot to stove on medium heat and add oil
- Add minced garlic and stir
- Add plantains and chicken stock
- Cook for several minutes and begin mashing plantains with mashed-potato masher
- When a good consistency, add minced cilantro and salt and pepper to taste.
For the Avacado-Garlic Aoili:
- In a medium bowl, mash all the ingredients together with a fork. Done.
Take a small bowl and cover inside in olive oil. Add the mashed plantains to the bowl and press down firmly. Flip the small bowl onto a plate and allow plantains to fall out. Serve with black beans, rice, and Avacado-Garlic Aoili sauce. Add cilantro for garnish or Sri Racha if you like.
With the leftover Mofongo Relleno I made:
- Puerto Rican Plantain Patties
With the leftover Lime-Infused Black Beans I made:
- Spicy Black Bean Dip
- Refried Black Beans