Caramelized Plantains With Beans, Scallions and Lemon
Published Jan. 22, 2021
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 2¼pounds ripe plantains (about 4 medium), yellow and spotted with large black dots
- 6tablespoons olive oil, plus more for drizzling
- 2tablespoons dark brown sugar
- 1tablespoon grated fresh ginger
- 1lemon, zested and juiced, plus more as needed
- 1¾cups or 1 (15-ounce) can drained cooked beans, such as navy, cannellini, black-eyed peas or butter beans
- ¼cup minced red onion
- ½teaspoon ground cayenne
- 2bunches scallions (about 10 to 12 scallions), trimmed
- Kosher salt
- ¼cup fresh dill fronds
- ¼cup fresh cilantro, leaves and tender stems
Nutritional analysis per serving (4 servings)
595 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 105 grams carbohydrates; 10 grams dietary fiber; 53 grams sugars; 7 grams protein; 1010 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Leaving the plantain skin on, cut each plantain in half, lengthwise down the middle. Place the plantains cut-side up on a baking sheet. Drizzle with 1 tablespoon olive oil and bake until tender, and a skewer or knife inserted goes all the way through, about 40 minutes. Remove the plantains and set the broiler to high with a rack 6 to 8 inches from the heat source.
- Step 2
While the plantains are baking, in a small bowl, combine the brown sugar, ginger and 2 tablespoons of lemon juice. Whisk to dissolve the brown sugar, then stir in 2 tablespoons of olive oil.
- Step 3
In a large bowl, combine the beans, minced onion and cayenne with 2 tablespoons olive oil, 2 tablespoons lemon juice and 1 tablespoon lemon zest. Toss and set aside.
- Step 4
Once cool enough to handle, about 5 minutes, remove the plantain skins and discard. Break each plantain into pieces, about 2 to 3 inches long, and place back on the baking sheet. Drizzle the plantains with the brown sugar mixture and toss to coat. Move the plantains to one side of the baking sheet. Lay the trimmed scallions on the empty side of the sheet and drizzle with the remaining 1 tablespoon of olive oil. Rub the oil into the scallions to coat evenly. Season the entire sheet with salt.
- Step 5
Broil the plantains and scallions until the glaze is set and deeply caramelized in spots, and the scallions are charred along the length of each, about 5 to 12 minutes, rotating halfway through. If the plantains are at risk of burning, pull the plantains from the oven before the scallions have finished.
- Step 6
Move the scallions to a board, chop and add to the bowl with the beans. Season the beans with salt, toss to combine and transfer to a serving platter.
- Step 7
Top the beans with the glazed plantains. Garnish with fresh dill, cilantro and a drizzle of olive oil. Serve over a bed of greens, as a vegetarian side, or topped with a jammy egg.
Private Notes
Comments
Those of us who live in Latin America and constantly eat ripe and green plantains, first peel the ripe plantains and then bake them or fry them. You can cut big chunks of (peeled) ripe plantains and bake them for 20-30 min or use the air fryer, which works very well. In my view, the NYT recipe is unduly elaborate.
What is a 'jammy egg'? I am 71 years old and have cooked all variety of eggs and never encountered this term. Please explain. Thanks.
Fantastic! Made almost as written (added 1/2 teaspoon sesame oil; veg oil instead of olive). Didn't think it was too sweet, and I don't like sweet things. Had no trouble peeling the plantains after they were baked. The fussiest part about this recipe was the scallions. They were a pain in the tuchus to cut after they were broiled- very ropey and covered in oil. I think next time I would top the dish with raw chopped scallions, or chop first then broil them. Might increase lemon juice next time.
I make this somewhat regularly. Sometimes I follow the recipe to the letter and other times experiment, but I'm always happy with the results. My favorite beans for this are black eyed peas. I like to mix in arugula and maybe some quinoa too. Was running short on fresh lemons tonight so I used some brine from my preserved lemon jar and it was wonderful. Will be doing that from now on!
Definitely agree with other comments that your plantains need to be REALLY ripe. I cut mine in half, put cut side down on a baking sheet with a silipat, and after baking them they came out of the skin really easily and stayed moist.
Didn't peel the plantains or cook the scallions
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