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.