Black Bean Casserole
This Latin-influenced black bean casserole is a hit for K-12 and features plantains, onion, paprika and cumin.
1 cup oil
3 yellow onions, small diced
4 #10 cans black beans
1 bag plantains, defrosted, chopped into small bits
½ cup cumin
½ cup paprika
2 tbsp. salt
1 tbsp. pepper
2 qt. water
1. In suitable roasting pan, pot, kettle or skillet, heat oil. Saute onions. Add garlic, cook until soft. Do not brown.
2. Mix in black beans, plantains, cumin, paprika, salt and pepper.
3. Add water and bring to quick boil. Simmer for 25 to 30 mins.
Recipe by Jorge Callazo, New York City Schools