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Plantain Poutine
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Plantain Poutine

My husband and I created this alternative to traditional Quebec poutine and has long since become a family favourite.  Sweet plantain topped with a creamy black bean sauce with squeaky melted cheese curds!  What could be better?
Course Main Course
Keyword poutine, plantain poutine with black beans, cheese curds, alternative poutine recipe
Servings 4 servings

Ingredients

  • 4 ripe plantains
  • 2- 540 ml cans of black beans rinsed and drained
  • 1 tablespoon olive oil
  • 1 small onion finely diced
  • 1 garlic clove finely diced
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 1- 250 g bag of cheese curds or queso fresco
  • chopped cilantro optional

Instructions

  • Preheat the oven to 375º. To prepare the plantain, slice off both tips, then make a vertical slit along the length of the plantain and peel.  Slice into 1/4 inch slices at a 45 degree angle. Place on greased parchment paper on a baking sheet, brush with olive oil and salt lightly.  You may need 2 pans to fit all 4 plantain.  Bake for approximately 10 minutes, then flip and continue to bake until golden and slightly crispy, about 10-15 minutes longer.
  • To prepare the black bean sauce: in a large pan, heat the olive oil on medium heat and add the onion and garlic. Sauté 2-3 minutes until the onion is translucent.  
  • Add the black beans, cumin and 1/2 cup of water. Bring to a simmer, then lower the heat and cook with the lid on for about 20 minutes. Add salt and pepper to taste. 
  • Mash approximately half of the beans with the back of a wooden spoon for a creamier consistency. You are looking for a gravy like, yet lumpy texture. If the beans are dry, add a little more water.
  • To assemble: divide the plantain slices amongst 4 bowls. Top with the black bean sauce, cheese curds (or queso fresco) and cilantro, evenly divided on each poutine. Serve immediately.