American Harvest South Miami
At fast casual American Harvest, the menu offers up modern interpretations of multiethnic dishes. This bowl reflects Miami’s Cuban influence, featuring black beans, fried plantains, queso blanco and sofrito. Cooked farro rounds out the flavorful bowl with hearty grains.
Sofrito black beans
4 cans (15 oz. each) black beans
1 qt. sofrito
6 oz. cooked farro
4 oz. sofrito black beans
½ oz. queso blanco, shredded
1 plantain, peeled, halved and fried
6 to 8 cilantro leaves
1 lime wedge
1. Drain 3 cans of beans, leaving last can undrained. Place a rondo on flattop grill to heat. Place black beans and liquid in rondo; stir in sofrito. Bring beans and sofrito to a boil.
2. Cook beans, stirring every 5 minutes until tender and flavors are absorbed.
3. Per serving, in individual shallow bowls, ladle a scoop of farro to one side. Add a scoop of beans on opposite side of bow.. Place fried plantains down center of bowl and sprinkle cheese over top. Garnish with cilantro and lime.
Photo courtesy of American Harvest South Miami