Guayusa-Braised Plantain and Black Bean Bowl
Ripe plantains and black beans simmered in a strong guayusa broth with cumin and lime—a hearty, earthy Amazonian-inspired bowl with a clean energizing lift.
Guayusa's smooth, earthy character makes a wonderful savory cooking liquid. Brewed strong and used as a braising broth, it deepens beans and vegetables with a mellow herbal backbone—much the way a good stock would, but with a uniquely Amazonian flavor.
This bowl pairs two staples of the upper Amazon: ripe plantain and black beans. The plantain caramelizes and softens in the guayusa broth, soaking up the earthy notes, while the beans turn rich and savory with cumin, garlic, and a finishing squeeze of lime.
Brewing the guayusa extra strong is the key—you want its flavor to come through the spices, not disappear. A short, hot steep gives a concentrated broth with all of guayusa's clean, grounding character.
Serve over rice or with warm tortillas, topped with avocado, fresh cilantro, and crumbled queso fresco. It's a nourishing, plant-forward lunch with a gentle energizing edge from the caffeine in the guayusa.
Ingredients
- 3 cups strong guayusa tea (4 tbsp loose leaf or 4 bags)
- 2 ripe plantains, sliced thick
- 2 cups cooked black beans (or 1 can, drained)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- Juice of 1 lime
- Salt and pepper to taste
- Avocado, cilantro, and queso fresco to serve
How to make it
- 1Brew the guayusa strong: steep loose leaf or bags in just-boiled water for 6 minutes, then strain.
- 2Heat the olive oil in a wide pan and soften the onion and garlic, then stir in the cumin and smoked paprika.
- 3Add the sliced plantains and pour in 2 cups of the strong guayusa broth. Simmer gently until the plantains are tender and the liquid reduces, about 12 minutes.
- 4Stir in the black beans and the remaining broth, season with salt and pepper, and simmer 5 more minutes until thickened.
- 5Finish with the lime juice and taste for seasoning.
- 6Serve over rice or with tortillas, topped with avocado, cilantro, and crumbled queso fresco.
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