Ingredients
500g ripe but firm plantains, peeled and sliced into 1 cm rounds (About 2 medium-large plantains)
45 ml (3 tbsp) olive oil, divided (1 tbsp for frying/roasting, 1 tbsp for dip, 1 tbsp to finish)
2 tsp jerk seasoning, divided (1 tsp for plantains, 1 tsp for dip)
400 g can (drained weight approx 240g) canned black beans, drained and rinsed
2 cloves garlic, peeled (Use crushed or finely chopped before blending)
30 ml (2 tbsp) lime juice, freshly squeezed
1 tsp smoked paprika, n/a (Adds extra smoky depth)
1/2 tsp ground cumin, n/a
to taste sea salt, n/a (About 1/2 tsp for the dip and a pinch for plantains)
to taste black pepper, freshly ground
10 g fresh coriander, roughly chopped (For garnish)
1 lime, quartered lime wedges, optional (To serve)
Method
Step 1
Preheat the oven to 220ºC and line a baking tray with baking paper.
Step 2
Place the plantain rounds in a mixing bowl and toss with 1 tbsp (15 ml) olive oil, 1 tsp jerk seasoning and a pinch of salt so they are evenly coated.
Step 3
Arrange the plantain rounds in a single layer on the prepared tray. Roast for 18-22 minutes, turning once halfway through, until golden and crisp at the edges.
Step 4
While the plantains roast, make the dip. Add the drained black beans, garlic, lime juice, 1 tbsp (15 ml) olive oil, 1 tsp jerk seasoning, smoked paprika, ground cumin and a pinch of salt and pepper to a blender or food processor.
Step 5
Blend to a smooth or slightly textured consistency, adding 1-2 tbsp water if necessary to loosen. Taste and adjust seasoning or lime juice.
Step 6
Transfer the dip to a serving bowl, stir through the remaining 1 tbsp olive oil or drizzle it on top, and sprinkle with chopped coriander.
Step 7
Serve the warm plantain rounds immediately with the smoky black bean dip and lime wedges for squeezing.
Nutritional Information
Per serving:
Energy - 328kcal
Protein - 7g
Carbohydrates - 53g
Fat - 10.8g
Fibre - 8.4g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Use slightly firm ripe plantains for best texture; very ripe plantains will be softer. The dip can be made ahead and chilled for up to 2 days; bring to room temperature before serving.
