Black Bean-Roast Banana Mash
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Why I Love This Recipe
Recipe adapted from one of Stephen Pyles
For the Island Cuisine Cooking Class - 106
This black-bean and roasted banana mash is what I serve with the Mahi-Mahi in Serrano-Coconut broth. Who knew bean and bananas would go together so well. Stephen Pyles, that who and that's why he makes the big bucks! At any rate, it's fast, easy and a tasty side dish to any tropical themed dinners.
Ingredients You'll Need
1 cup wine – for the cook
2 - 15 ounce cans of black beans
1 to 1 1/2 c. chicken broth
2 Tablespoons olive oil
1/2 small onion, finely diced
1 Tablespoon tomato paste
1/2 Tablespoon chili powder
1 garlic clove, chopped
1 Tablespoon butter
2 teaspoons lime juice
Preheat the oven to 350. Place the bananas, in the skins on a baking sheet and roast until soft and the skins are black; about 15 minutes.
Drain the black beans, but don’t rinse. Put them in a pot and with about 1 c. of the chicken broth. Cook over med-low heat. Simmer until most of the broth is absorbed, about 15 minutes or so.
Meanwhile, heat the olive in a large sauté pan until lightly smoking. Add the onion and sauté for about 1 minute, or until translucent. Add the tomato paste, chili powder and garlic and continue cooking for another 2 minutes. Remove from heat and stir in the beans.
Let beans and bananas cool slightly; put the beans and bananas in a food processor. Pulse until fairly smooth, but still has some texture. Add remaining chicken broth, if needed until mixture is desired texture.
Add the butter, lime juice, and salt and pepper and give a quick pulse. Adjust to taste, adding more lime juice or salt and pepper if you want.
Can be made ahead and re-warmed