Something was off in my brain today. Blame the rain or the hormones – it’s usually one or the other! I was in a funk where I couldn’t focus and snacked all afternoon.
First on this incredible bowl of pumpkin mixed with plain yogurt and topped with Peanut Butter Hungry bar – then on some bread and a few pieces of chocolate!
It almost spoiled my dinner, but when I started cooking my appetite returned!
I made Coconut Millet with Caribbean Black Beans and Cinnamon-Spiced Plantains!
I found these plantains on sale for $.54! Not sure who was more excited about this: me or the fruit flies that won’t leave my kitchen!!!
I’m sure some people would have thought they were rotten but I know that black = sugary sweet banananess!
I got some millet cooking in 1 cup water and 1 cup coconut milk, plus salt and simmered for about 40 minutes
And in pot #2 I put a lightly drained can of black beans along with green peppers and celery plus a dumping each of chili powder, cumin, cinnamon and smoked paprika. Simmered for 20 minutes or so.
And then Matt came home and we tackled the plantains. He wanted to do a traditional brown-n-mash style.
We put them in the pan with a bunch of olive oil plus a sprinkling of cinnamon and brown sugar…medium high heat
Flippage when they started to brown on the bottom
When they had softened and browned, we moved them to a plate
And smashed with a wooden spoon
Back in the pan they went for a shorter round 2!
Served atop the millet and beans, with a side of arugula, YUM! Might as well have been dessert!
Cinnamon Spiced Plantains
Yield 2 Servings
Better than bananas!
- 2 black plantains
- 1/4 cup olive oil or canola oil
- Cinnamon and brown sugar to taste
See the original post for step-by-step directions