Cuban-style Black Beans with Rice and Plantains Ii
Easy, tasty, and healthy. Make sure to use ripe plantains - you want them to be a bit sweet. The plantains are a great compliment to the black beans. Perfect with a with a simple salad with vinaigrette dressing.
"Love! Easy and delicious. I fry bananas when I can't find plantains here in Uruguay. Sometimes I add a fried egg on top or hot sauce depending on my mood. New favorite!
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|3 cupsCooked long grain brown rice|
|2 Tbs.Vegetable oil|
|2 mediumPlantains; preferably with blackened skin (they should be sweet), peeled an|
|1 largeyellow onion; diced (small to medium dice)|
|1 largegreen bell pepper; seeded and diced (small to medium dice)|
|2 cupsHot water|
|2 cubesVegetable bouillon|
|2 14.5-oz cansblack beans; drained and rinsed|
|1 tsp.Ground cumin|
|Salt and freshly ground black pepper; to taste|
|1/2 largered onion; chopped, for garnish|
|1/2 cupcilantro leaves; chopped, for garnish|
|1 bunchscallions; thinly sliced, for garnish|
Cuban-style Black Beans with Rice and Plantains Ii Preparation
1. Dissolve the bouillon cubes into 2 cups water (note, this is twice the amount of bouillon you would normally use for 2 cups water - adjust accordingly for the bouillon that you use)
2. Heat 1 Tbs. oil over medium heat, and saute yellow onion and green pepper 7 to 10 minutes, or until onion turns golden. Add vegetable bouillon, beans, cumin, salt and pepper, and cook 5 minutes more, or until beans are heated through. If the sauce needs a little thickening, mash some of the beans with a spoon, and stir. Season with salt and pepper to taste. Reduce heat to low.
3. Heat remaining 1 Tbs. oil in nonstick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden.
4. Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro and scallions.
Modified from a recipe from Vegetarian Times, May 2005, p.46
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