Black Beans with Plantain

History & Origin

In south-east Mexico, black beans are much more than a side dish: they are the heart of the daily table. In states like Tabasco, Veracruz, Chiapas and Campeche, soupy black beans prepared with epazote and onion are served at every meal. What distinguishes the Tabascan version is the addition of fried plantain: that firm, starchy fruit that, when fried, caramelises at the edges and provides a sweet, creamy contrast that balances the earthy depth of the beans. Plantain is not the dessert banana we know in Europe: it is larger, firmer and used exclusively as a cooked vegetable, whether fried, boiled or roasted. In Tabascan cuisine, the combination of black beans with plantain is as natural and deeply rooted as tamales in Oaxaca or pozole in Guerrero. This recipe is vegan, economical and nutritious, with a simple preparation requiring no more than 35 minutes. It is ideal as a light main course or as an accompaniment to white rice and warm tortillas. Epazote is essential: without it, black beans lose much of their southern Mexican identity.