Black Beans and Rice with Ripe Plantains
This is one of our favorite meals to make. It reminds me of Panama. Here's how we make it.
Here is another really simple recipe. It's meatless, so it's inexpensive. It's also very delish. We love it and make it often.
All you need is: Extra light olive oil, red bell pepper, green bell pepper, onion, garlic, avocado (optional), very ripe plantain, 15 oz.canned black beans, hot sauce, salt, pepper, rice. (I chose brown)
Cut off ends of plantain at an angle. Slice skin from top to bottom avoiding flesh. Use fingers to peel back skin. Make sure you get plantains and not bananas. I get mine at a Mexican market. If you have a latino or hispanic store near you, stop in and ask for "Platanos."
Slice thinly,( about 1/4" thick), on the diagonal.
Fry in oil on medium high heat. Brown on one side then turn and brown the other. They cook rather quickly so stay close by and keep a close eye on them.
As you remove them from the pan, lay on paper towel to absorb excess oil, then set them aside. These are sooo sweet! And what fond memories it brings me. This is a staple in Panama and my grandmother prepared them several times a week. Yum!
Chop bell peppers, onion and garlic.
Saute peppers and onion in oil until onions are translucent. Add garlic.
Add beans and the liquid. Stir. With the back of a spoon or fork, mash some of the beans. This will create a thick sauce. Season with salt and pepper. Add hot sauce to taste.
Serve with rice. Add a slice of avocado. Enjoy it with a bottle of beer or as we did a bottle of ginger beer. Buen Provecho!