Coconut Rice, Black Beans, and Fried Plantains
I just got back from my wedding/vacation in Costa Rica. Best trip ever. I loved everything Costa Rica — the people, the weather, the beaches, the jungle, and of course the vegan food! Costa Rica reminded me how delicious, fresh, simple food can taste. So this recipe for coconut rice, black beans, and fried plantains goes back to the basics.
Coconut Rice
First up is the coconut rice. Just a few ingredients, and you’re ready to begin!
Saute the onions….
Then add the coconut milk and white rice to the saucepan.
After about 20 minutes, you will have tender and soft rice with a creamy, coconut flavor.
Black Beans
Next, it’s time for the black beans. I love how many good veggies go into this dish!
Start by sauteing the veggies,
And after a few minutes, you’ll have a beautiful rainbow of color in your saucepan.
After you’ve strained the soaked black beans, add them to the vegetable broth and veggie mixture. Don’t forget to add a piece of kombu! Kombu is a sea vegetable that should be added to the pot whenever beans are being prepared, because it helps make the beans more digestible. It is sold dehydrated in most health food stores. Or you can, of course, buy it online.
To learn more about kombu, check out:
http://en.wikipedia.org/wiki/Kombu
Bring the mixture to a boil and then simmer until the liquid is absorbed by the beans. These beans will be savory, full of flavor, and completely unlike the bland, lifeless beans often served in restaurants.
Fried Plantains
If you’ve never had a plantain before, you are missing out. They look like bananas but have a starchier texture. How can you tell when a plantain is ripe? They’re softer with black spots.
For more information on plantains, check out:
http://latinfood.about.com/od/latincaribbeancuisine101/a/about_plantains.htm
Peel open the plantain like a banana and begin to cut it into thin slices. Place the plantain pieces into greased frying pan and in a few minutes you’ll have some truly delicious treats.
The coconut rice, black beans, and fried plantains make for a delicious lunch or dinner. I love making this dish on a Sunday, so I have leftovers for the rest of the week!
- COCONUT RICE
- 1.5 tablespoons canola oil
- ½ cup finely chopped red onion
- 2 cups water
- 2 cups unsweetened coconut milk
- 2 cups long-grain white rice
- BLACK BEANS
- 2 cups black beans, soaked overnight
- 1.5 tablespoons canola oil
- ½ cup chopped bell pepper
- ½ tablespoon finely chopped jalapeno
- 2 teaspoons minced garlic
- ¼ cup finely chopped red onion
- ¼ cup finely chopped carrot
- ⅛ cup finely chopped celery
- 1 bay leaf
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- 5 cups vegetable broth
- ½ inch piece of kombu
- FRIED PLANTAINS
- 2 ripe plantains
- 1 tablespoon of Earth Balance
- COCONUT RICE
- Heat canola oil in saucepan on medium heat. Add red onion and stir until soft and translucent.
- Add water and coconut milk.
- Bring mixture to a boil and stir in rice.
- Reduce heat and simmer mixture.
- Cover saucepan and cook until liquid is absorbed and rice is tender -- approximately 20 minutes.
- Remove rice from heat and serve immediately or allow to cool and store in airtight container.
- BLACK BEANS:
- Take soaked beans and strain water.
- Place beans, vegetable broth, water, bay leaf, and piece of kombu in large pot.
- Bring to a boil and then turn down heat and simmer.
- Add bell pepper, jalapeno, garlic, onion, carrot, and celery to saucepan and saute until soft.
- Add vegetable mixture to large pot along with the cumin and coriander.
- Allow beans and other ingredients to simmer until beans are soft -- approximately 1 hour.
- FRIED PLANTAINS:
- Peel plantains and cut into thin pieces.
- Melt Earth Balance in frying pan over medium heat.
- When the Earth Balance begins to sizzle, add plantains.
- Flip plantains occasionally until golden.