It's a simple concept. Beans and plantain reunited yet again on a plate. Except this time, the context is a little different. Breakfast. The most important meal of the day. Or so they say.
When I spied the can of baked beans in my Hodmedod Vegan Box (see here for previous review), the idea for this recipe came instantly. I would create a simple fusion dish using a classic, everyday pantry item in a new way; pairing it with an ingredient that deserves its own spot in a foodie hall of fame: plantain! The fava beans used in the unique baked beans recipe by Hodmedod add an extra richness to the dish.. a highly satiating and nutritious start to your day.
I used plain flour in this recipe, but you can also achieve a gluten-free version using gluten-free flour. I've added a range of these to my store, if you're wondering where you can find some.
When it comes to vegan cooking, I'll try anything once. If it doesn't work out, then so be it, but I'd rather always try something first and fail miserably than not to try at all. It's a good rule of thumb in the world of creative cookery, and probably also a good rule of thumb in certain areas of life too. Fearlessness.
Before this post turns into a full-on ramble, let's get on with how to make this simple but scrummy breakfast dish.
- 2 ripe plantains
- 4 heap tbsp plain flour or gluten-free flour
- salt to taste
- pinch of chilli flakes
- coconut oil (to grease baking dish/tray)
Peel and roughly chop the plantains. Place in a large mixing bowl with the flour, salt and chilli flakes, and mash to a sorta smooth consistency.
Serve with a generous helping of warm baked beans. Enjoy!