Savory Black Bean & Walnut Loaf with Caramelized Plantains and Zesty Chili-Garlic Broccoli

1.Preheat your oven to 350°F (175°C) and grease a loaf pan.

2.In a large mixing bowl, mash the black beans with a fork until mostly smooth, leaving some chunks for texture.

3.Add the chopped walnuts, breadcrumbs, onion, garlic, bell pepper, parsley, soy sauce, cumin, smoked paprika, black pepper, and cayenne pepper to the mashed beans. Mix until well combined.

4.Transfer the mixture into the greased loaf pan, pressing it down firmly to shape it into a loaf.

5.Bake in the preheated oven for 45-50 minutes, or until the top is firm and slightly golden.

6.While the loaf is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced plantains and cook for about 3-4 minutes on each side until they are golden brown and caramelized.

7.Sprinkle the brown sugar over the plantains and drizzle with lime juice. Stir gently to coat and cook for an additional minute. Remove from heat and set aside.

8.In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the broccoli florets and sauté for about 5 minutes until they are bright green and tender-crisp.

9.Stir in the chili paste, minced garlic, and sesame oil. Cook for another 2-3 minutes, seasoning with salt and pepper to taste.

10.Once the loaf is done baking, let it cool for 10 minutes before slicing.

11.Serve the black bean and walnut loaf warm, topped with the caramelized plantains and alongside the zesty chili-garlic broccoli.