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Cuba Burger


I love Cuban food. The flavor combination of the savory and sweet, with the mixture of garlic, black beans, and maduros (fried ripe plantains) is perfection. 

This is what I was thinking about when I set out to make a black bean burger. The plantains add a touch of sweetness to an, otherwise, savory mash. Fried in a bit of olive oil, they even take on a very "burger" look. Combined with my Citrus Cabbage Salad and a few wedges of avocado, dinner was a hit.

Energetically, the protein in beans supports grounding the lower chakras while the carbohydrates inherent in them trickle in energy to support the solar plexus. For this reason, they have a balancing effect in the body. Plantains add to this balancing by providing enhanced nourishment to the solar plexus chakra.

Preparation Time:   15 minutes

4 cups black beans

1 large or 2 small ripe plantains

3 teaspoons sea salt

4 teaspoons cumin

2 teaspoons garlic granules

1/2 cup plantain flour

Olive oil for cooking

Thoroughly mash all ingredients together in a bowl. ​Heat a cast iron pan with a small amount of olive oil. Place a scoop of the bean mixture onto the pan and form a burger patty. Cook on med/low until it is easily scooped with a spatula to flip. It will be very easy to lift when cooked thoroughly on each side. You may notice the patty sticking to the pan if prematurely flipped.

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