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Cuban-Style Black Beans & Plantains over Oatmeal

Serves 4 


  • 3 cups water
  • 1 cup steel cut oats
  • 2 Tbsp extra virgin olive oil  
  • 2 firm, ripe plantains, peeled and sliced
  • 1 large onion, diced
  • 1 green pepper, diced
  • 1/2 cup chicken broth 
  • 2 15-oz cans of black beans, rinsed and drained
  • 1 tsp cumin
  • salt and pepper to taste


  1. Bring 3 cups of water to a boil, and add the steel cut oats. 
  2. Reduce heat to a low simmer, cover loosely, and cook 20-30 minutes, depending upon how soft you prefer your oats. 
  3. Heat 1 Tbsp oil in a medium skillet over medium heat. Cook plantains for 4-5 minutes until golden and slightly browned, turning once after 2 minutes. Remove from heat.
  4. Heat remaining 1 Tbsp olive oil over medium heat and sauté the onion and green pepper 5-7 minutes, until onion is translucent and starting to brown.
  5. Add the beans, chicken stock, cumin, salt, and pepper, and cook for 5-8 minutes more, until beans are heated. Top oatmeal with black beans and plantains. If desired, garnish with fresh cilantro, sliced avocado and cheese.

Adapted from:    

IBD-AID Phase III (as tolerated)