Thursday, August 20, 2009


Simple black beans (recipe in the comments)
Venezuelan white rice (recipe in the comments)
Fried plantains (recipe in the comments)
Arugula salad

Hot tea
Our closest friend Flynn and her mom arrived tonight and we made one of my favorite company-worthy vegetarian meals. Everyone loves beans and rice, but this version takes the flavors to a new level. These seem a bit lighter than many and have an unusual slightly (really slight) sweet flavor. The rice is an essential pairing. We both love fried plantains, but they're often hard to get good versions of. When we first tried this, I had very low expectations for these (as they're SO simple), but they turn out perfectly every time! All in all an amazing meal!

Prep Notes
Difficulty: Moderate
Chopping: Onion, red bell pepper, garlic, plantains
Time: 45 minutes
Make ahead: The beans and rice save GREAT, but the plantains are best fresh.

J: "The best beans and rice around!"
M: "Incredible - really incredible."


J said...

Simple Black Beans – Cooking Light
Serves 3

1 ½ T canola oil
1 cup chopped onion
¾ cup finely chopped red bell pepper
½ t brown sugar
3 cloves garlic, minced
1 t salt
¼ t black pepper
¼ t ground cumin
½ cup water
2 cans black beans, undrained
1 teaspoon white wine vinegar

Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Stir in sugar, garlic, salt, black pepper, and cumin; cook 1 minute, stirring constantly. Stir in water and beans; bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes or until slightly thick, stirring frequently. Remove from heat, and stir in vinegar.

J said...

Venezuelan White Rice – Cooking Light

1 T canola oil
½ cup finely chopped onion
½ cup finely chopped red bell pepper
1 garlic clove, minced
2 cups uncooked long-grain white rice
4 cups water
1 t salt

Heat oil in a large saucepan over medium heat. Add onion and pepper to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Stir in rice. Toss to coat and let cook for a couple minutes. Add water and salt. Bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes before serving.

J said...

Saut̩ed Plantains РCooking Light

2 plantains, yellow with some black spots (about 1 lb)
1 T canola oil
¼ t kosher salt

Peel plantains; cut each into thirds crosswise. Cut each piece into quarters lengthwise.

Heat oil in a large nonstick skillet over medium heat. Add plantains to pan; cook 3 minutes on each side or until lightly browned. Transfer plantains to a plate; sprinkle with salt.