Peruvian Plantain and Black Bean Hash

1. Caramelize the Plantains

1. Heat 1.5 tablespoons of the neutral cooking oil in a wide, heavy-bottomed skillet or cast-iron pan over medium heat.
2. Add the diced plantains in a single layer. Let them cook undisturbed for 3 to 4 minutes until the bottoms turn deep golden brown.
3. Turn the pieces over and cook for another 3 to 4 minutes, allowing all sides to become tender and nicely caramelized. Transfer them to a plate and set aside.

2. Sauté the Aromatics

1. Return the skillet to medium heat and add the remaining half-tablespoon of oil.
2. Toss in the diced red onion and red bell pepper. Cook for about 4 to 5 minutes, stirring occasionally, until the pepper is tender and slightly charred at the edges and the onion softens.
3. Stir in the ground cumin, smoked paprika, salt, and black pepper. Sauté for 30 seconds until the spices are fragrant.

3. Combine and Warm Through

1. Add the drained black beans and the cooked plantains back into the skillet.
2. Gently fold everything together so the beans pick up the spiced oil and the plantains do not break down.
3. Cook for 2 to 3 minutes, letting the beans heat through and the flavors meld together.

4. Finish and Serve

1. Turn off the heat and squeeze the juice of half a lime evenly across the hash.
2. Taste and adjust with an extra pinch of salt or pepper if needed.
3. Scatter the fresh cilantro over the top and serve warm straight from the pan, with the remaining lime wedges on the side.