By cooking.nytimes.com

Caramelized Plantains With Beans, Scallions and Lemon

Ingredients

4 servings

2.25 poundsplantains

ripe, yellow and spotted with large black dots

6 tablespoonsolive oil

plus more for drizzling

2 tablespoonsdark brown sugar

1 tablespoonfresh ginger

grated

1lemon

zested and juiced, plus more as needed

15 ouncebeans

can, drained, cooked, such as navy, cannellini, black-eyed peas or butter beans

¼ cupred onion

minced

½ teaspoonground cayenne

2 bunchesscallions

trimmed

kosher salt

¼ cupfresh dill fronds

¼ cupfresh cilantro

leaves and tender stems

Instructions