caribbean

Coconut Braised Red Beans with Fried Plantain and Cucumber

Name: Coconut Braised Red Beans with Fried Plantain and Cucumber
Yield: 1 serving
Cuisine: caribbean
Ingredients: 136 g cooked red beans, drained; 87 g coconut milk, canned; 43 g yellow onion, chopped; 4 g garlic, minced; 1 g fresh thyme; 11 g vegetable oil; 117 g ripe plantain, sliced; 74 g cucumber, sliced; 9 g lime juice; 49 g water; 2 g salt

This braised dish pairs cooked red beans, drained with coconut milk, canned, ripe plantain, sliced and cucumber, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

17 g Protein

83 g Carbohydrates

32 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

136g cooked red beans, drained 173 kcal
87g coconut milk, canned 171 kcal
43g yellow onion, chopped 17 kcal
4g garlic, minced 6 kcal
1g fresh thyme 1 kcal
11g vegetable oil 97 kcal
117g ripe plantain, sliced 170 kcal
74g cucumber, sliced 11 kcal
9g lime juice 3 kcal
49g water 0 kcal
2g salt 0 kcal

Cooking instructions

yellow oniongarlicvegetable oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Saute onion and garlic 2 minutes.
cooked red beanscoconut milkfresh thymewatersalt
Add cooked red beans, coconut milk, water, thyme, and salt. Simmer uncovered 12 to 15 minutes until thick and saucy.
vegetable oilripe plantain
Meanwhile, heat a small skillet with a thin film of oil. Fry ripe plantain slices 2 to 3 minutes per side until browned; Transfer to a plate.
cucumberlime juicesalt
Slice cucumber and toss with lime juice and a pinch of salt.
cooked red beanscoconut milkripe plantaincucumber
Serve coconut beans topped with plantain and cucumber on the side.