Braised Black Beans with Caramelized Plantains and Greens

1. Caramelize the Plantains

1. Warm 1 tablespoon of cooking oil in a wide skillet over medium heat.
2. Arrange the sliced plantains in a single layer and fry for 3 to 4 minutes per side until deeply golden and caramelized at the edges.
3. Transfer the plantains to a plate, sprinkle lightly with a pinch of salt, and set aside.

2. Braise the Black Beans

1. In the same skillet, add the remaining tablespoon of oil along with the diced onion.
2. Sauté over medium heat for 4 to 5 minutes until soft and translucent.
3. Stir in the ground cumin, dried oregano, salt, and black pepper, cooking for 30 seconds until fragrant.
4. Add the rinsed black beans and 150 ml of water. Bring to a gentle simmer.
5. Lightly crush a spoonful of the beans against the pan with the back of a spoon to thicken the sauce, then let simmer gently for 6 to 8 minutes until rich and velvety.

3. Wilt the Greens and Assemble

1. Add the chopped greens directly into the simmering beans, stirring gently.
2. Cover with a lid for 2 to 3 minutes until the greens are tender and vibrant.
3. Squeeze the juice of half a lime over the bean and green mixture, tasting and adjusting salt as needed.
4. Spoon the braised beans and greens into bowls, arrange the caramelized plantains on top, and serve warm with remaining lime wedges on the side.