Venezuelan-style Açorda with Plantains and Black Beans

Ingredients

In this Venezuelan adaptation of Açorda, we incorporate ripe plantains and black beans, which are staple ingredients in Venezuelan cuisine. These additions bring a unique flavor profile and texture to the dish, making it distinctively Venezuelan while still honoring the essence of the original Portuguese Açorda. We alse have the original recipe for Açorda, so you can check it out.

• 4 ripe plantains, peeled and sliced (500g) 4 ripe plantains, peeled and sliced (500g)
• 1 cup (200g) black beans, cooked and drained 1 cup (200g) black beans, cooked and drained
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 25g
• Protein: 8g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the sliced plantains to the pot and cook for about 5 minutes, until they start to soften.
3. 3.
   Stir in the cooked black beans, ground cumin, paprika, and dried oregano. Season with salt and pepper to taste.
4. 4.
   Pour in the vegetable broth and water, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes, until the plantains are tender.
5. 5.
   Using a blender or immersion blender, blend the mixture until smooth and creamy.
6. 6.
   Return the pot to the stove and heat the Açorda for a few more minutes, stirring occasionally.
7. 7.
   Serve the Venezuelan-style Açorda hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Ripe plantains — Choose plantains that are yellow with black spots, as they will be sweeter and easier to mash.
• Black beans — If using canned black beans, rinse them thoroughly before adding to the dish to remove excess sodium.

Tips & Tricks

• For added flavor, you can sauté the plantains in a little bit of butter before adding them to the pot.
• Adjust the spices according to your taste preferences. You can add more paprika for a smokier flavor or increase the cumin for a stronger spice profile.
• Serve the Açorda with a side of crusty bread to soak up the delicious broth.

Serving advice

Serve the Venezuelan-style Açorda as a main dish, accompanied by a fresh salad or steamed vegetables. It can also be enjoyed as a side dish alongside grilled meats or fish.

Presentation advice

Garnish the Açorda with a sprinkle of fresh cilantro to add a pop of color. Serve it in individual bowls or a large serving dish, allowing the creamy texture and vibrant colors to shine.