A Venezuelan vegan dish built on whole ingredients.

Servings: 4
Active time: 35 min
Total time: 1 h 10 min

Organic sourcing

Opt for organic black beans and red bell peppers. Beans have low residue, but peppers are on the Dirty Dozen, making organic a better choice for them.

Ingredients

• 1 cup dried black beans
• 1 tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• to taste sea salt
• to taste freshly ground black pepper
• 1 tbsp apple cider vinegar
• 2 large plantains, ripe
• 2 tbsp coconut oil
• 2 cups cooked white rice
• 2 tbsp fresh cilantro, chopped

Method

1. Rinse and soak the black beans in water overnight. Drain and rinse again.
2. In a pot, cover the beans with fresh water. Bring to a boil, then simmer until tender, about 45 minutes.
3. In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, and red bell pepper until soft.
4. Add ground cumin, smoked paprika, sea salt, and black pepper to the skillet. Stir well.
5. Stir in apple cider vinegar, then add the cooked black beans to the skillet. Combine and cook for 5 minutes.
6. Peel and slice the plantains into diagonal pieces about 1/2 inch thick.
7. Heat coconut oil in another skillet over medium heat. Fry plantain slices until golden brown on each side, about 2-3 minutes per side.
8. Serve the black beans, fried plantains, and cooked rice on a plate. Garnish with fresh cilantro.

Notes

• For a quicker recipe, use canned black beans — just rinse before cooking.
• Adjust the amount of vinegar for extra tanginess if desired.
• Pair with a side salad for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Venezuelan recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.