To our Spoon Crew:

Over the next few weeks we will be saying so long to our Black Bean & Plantain Grain Bowl. We've loved this bowl as much as you all have, but we're making room for something new!

Not to worry! We're providing you with the recipe so you can enjoy it at home!

Black Bean & Plantain Grain Bowl

Recipe serves approximately 4 - 12 oz portions.

Cuban Black Beans


0.75 tsp Extra Virgin Olive Oil

2 tbsp Red Onion (diced 1/4" pieces)

0.66 cups Water

1.0 tsp Jalapeño Pepper Paste

4 tsp Garlic Paste

1/2 tsp Shiitake Extract Powder

0.75 tsp Cumin Powder

1/2 tsp Dried Oregano

1/2 tsp Paprika

1/2 tsp Salt

1/2 tsp Chipotle Pepper Powder

1/2 cup Canned Diced Tomato

1.30 cup Black Beans (cooked or canned)

2 tbsp Lime Juice

1.50 tsp Scallions (diced 3/8" pieces)

1.75 tsp Cilantro (chopped)


Prepare all vegetables, cut onions, scallions and cilantro.

Drain or cook black beans. 

Cut and deseed jalapeño pepper, then blend into a paste- add water if needed. 

Add oil to a medium-sized pot on medium heat. 

Add onion, jalapeño pepper paste, and garlic paste to the pot and sauté until soft and fragrant, about 3 minutes. 

Add spices, salt, water, canned tomatoes and black beans and bring to a boil. 

Lower heat and cover, simmer about 15 minutes, stirring occasionally (adjust water as needed). 

Add lime juice, scallions, and cilantro & let cook for one more minute. 

Remove from heat and serve. 

Long Grain Brown Rice


2 cups Long Grain Brown Rice 


Cook long grain brown rice according to packaging Instructions. 

Sliced Plantains (fresh or frozen)


2-4 Plantains (green to yellow-ish)

Sea Salt to taste


For frozen plantains: 

Follow heating Instructions on the packaging

For fresh plantains: 

Trim off the ends of the plantains. Cut the plantains In half crosswise. 

Now make a cut lengthwise through just the skin of the plantain without pressing into the flesh. Make sure the cut does not run the whole length of the plantain. Leave the skin attached at the ends. 

Now cut a very small cut through just the skin crosswise In the middle of the plantain. 

Fill a saucepan with about an inch of water and place over medium heat. Add a steamer basket. 

Arrange the plantains In the basket, stacking them where necessary. Cover the plan and cook for about 20-25 minutes. The plantains should expand In the heat (some might burst through the peel, which Is fine).

Remove with tongs and let cool slightly. Cut away. he peels, then slice the plantains Into coins and season with salt. 



2 cups Kale 

Salt to taste 


For frozen kale: 

Follow Instructions on the package

For fresh kale: 

Rinse kale to clean. 

Remove stems (and veins, If desired) from kale. Cut or tear Into 1/2 inch strips. 

In 3 to 4 quarts of boiled salted water, cook the kale until tender, about 20 minutes. Drain well. 


Place cooked brown rice on the bottom of the bowl (approx. 4oz)

Top with kale (approx. 1 oz)

Top the kale with Cuban Black Bean mixture (approx. 5oz)

Top with plantains (approx. 3oz)

Garnish with scallions