Part a series of breakfasts from around the world featured in Little Tables by Vanessa Lewis, published by Beatnik.
CUBA: Black Bean Oatmeal | Gluten-free
Steel-cut oats – also known as coarse oatmeal, or Irish or Scottish oats – are coarsely chopped, as opposed to rolled oats which are steamed and rolled. They look like chopped rice, take longer to cook than rolled oats and retain a chewy consistency.
- 90g (3.2oz) steel-cut oats (gluten-free if required)
- 750ml water
- 2 Tbsp olive oil
- 2 pieces of firm, ripe plantain or sweet potato, chopped
- 1 large onion, diced
- 1 yellow pepper, diced
- 125ml good-quality chicken stock (gluten-free if required)
- 425g (14.9oz) tin black beans, rinsed and drained
- 1 tsp ground cumin
- salt and pepper, to taste
- Boil the water and add the oats.
- Reduce heat to low then cover and cook for 15 – 20 minutes, stirring occasionally. Remove from heat and set aside.
- Pour 1 tablespoon of the olive oil into a medium, heavy-bottomed frying pan and warm over medium heat. Add the plantains and cook for 4 – 5 minutes – or, if you’re using sweet potatoes, 20 – 25 minutes – until they’re golden brown. Turn them occasionally so they don’t stick to the pan. Remove from the pan and set aside.
- Heat the rest of the olive oil in the pan and fry the onion and yellow pepper until the onion is translucent and the pepper is soft.
- Add the beans, chicken stock, cumin, salt and pepper to the pan and cook for 20 – 25 minutes, or until the beans are piping hot.
- Divide the oatmeal into bowls and spoon the bean mixture over it.
- Serve with fresh coriander.