Cuban-Style Black Beans & Plantains Over Oatmeal

Nutrition & Movement

Beans and plantains

This Cuban-influenced dish takes oatmeal to the dinner table with delicious savory flavors.


  • 1 cup Quaker Steel Cut Oats
  • 2 tablespoons olive oil, divided
  • 2 pieces firm, ripe plantain, peeled and sliced into 2-inch pieces
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1/2 cup chicken broth/stock
  • 1 teaspoon cumin
  • Salt and pepper to taste

Optional toppings:

  • Fresh cilantro leaves
  • Fresh avocado slices
  • Cotija or queso fresco cheese


  1. Prepare oats according to package directions and set aside.
  2. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Cook plantains for 4-5 minutes until golden and slightly browned, turning once after 2 minutes. Remove from heat.
  3. Heat remaining tablespoon of olive oil over medium heat and sauté the onion and green pepper 5-7 minutes until onion is translucent and beginning to brown.
  4. Add the beans, chicken stock, cumin, salt and pepper, and cook for 5-8 minutes more, until beans are heated.
  5. Top oatmeal with black beans and plantains. If desired, garnish with cilantro, avocado and cheese.

This recipe is courtesy of Quaker Oats.


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