Wednesday, June 9, 2010

Fried Plantains, Black Bean Salad, & Coconut Rice

This makes a veggie meal big enough for six or four people with large appetites! You can easily scale it down. Measurements don't matter as much as method. Plantains look like bananas but taste like potatoes. The beans and rice make a complete protein.

For plantains:
1/4 c olive oil
1/2 c honey
6 large plantains, peeled, and cut into slices on a diagonal
2 T cinnamon

For black bean salad:
1 medium sweet onion (vidalia, walla walla, etc.) peeled and cut into bite sized pieces
6 cans black beans (14 1/2oz), drain & rinse beans
16 oz jar of roasted red peppers, or 3 large red peppers roasted, chopped
2 T cinnamon

For Coconut Rice:
3 cans (14 1/2oz) coconut milk + enough water to make 6 cups liquid
3 cups rice
1/2 c shredded unsweetened coconut

Heat oven to 450 and line a large pan or cookie tray with foil. Toss the onions with olive oil, salt, and pepper to coat and put in the oven for 15 minutes to roast.

Get the coconut milk and water boiling in a pot. Add rice, turn down to low, put th elid on and and steam for 20 minutes. Add shredded coconut at the end. Let sit off the heat in the pot to keep warm.

For bean salad, mix drained and rinsed beans, roasted red peppers, roasted onions, and 2 T cinnamon. Let sit for awhile in the fridge for flavors to mesh.

Heat olive oil in a large flat pan over medium high heat. One batch at a time add plantains. Cook till you begin to smell them and then flip over so both sides are browned. Remove from oil and do the next batch. When all are done, return to oil and dump in honey and cinnamon stirring to coat. Serve with black beans and rice, hot or cold.



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