Cuban Black Beans and Fried Plantains

 Cuban Black Beans

Ingredients

1 TBS Olive Oil

1 small Onion – small dice (white or Spanish onion)

4 Scallions - thinly sliced (green and light green parts)

1 large Jalapeno - seeded, ribbed & small diced 

½ Cup Green Bell Pepper – seeded & small diced (about ½ a large pepper)

4-5 cloves Garlic – minced

1 tsp Cumin

½ tsp EACH: Oregano & Ground Coriander

1/8 tsp Smoked Paprika

2 (15 ounce) cans Black Beans – do NOT drain

1 cup Water

2 small Bay leaves

2-3 TBS Fresh Cilantro – chopped

Salt & Pepper to taste

Optional to finish: 1 TBS White or Red-Wine Vinegar + 1 tsp Brown Sugar, or more to taste*

For serving: White Rice, Lime Wedges, Tabasco or Cayenne Pepper

Instructions

Heat oil in a large pot or Dutch oven over medium heat. Add the onions, scallions, jalapeno and bell pepper. Season with salt and pepper. Sauté until soft, about 4-5 minutes.

Add in the garlic, cumin, oregano, coriander and smoked paprika. Sauté until fragrant, about 1 minute.

Add in the beans, water and bay leaves. Season again with salt and pepper. Bring beans to a boil and immediately reduce heat to a simmer. Cover and simmer for 5 minutes. 

Remove cover and continue to cook, stirring occasionally, for 7-10 minutes, or until most of the water has evaporated. *If you would like your black beans to have a more “soup-y” appearance, adjust consistency with a bit more water. If you would like to thicken the black beans, you can use a potato masher or spoon to mash some (about 1/4 to 1/3rd) of the black beans.

Stir fresh cilantro into beans. Taste and adjust for seasoning with salt and pepper, plus vinegar and sugar if using. 

Serve with lime wedges over rice. Enjoy!

Fried Plantains

2 ripe plantains 

2 to 3 tablespoons oil (canola or vegetable oil; for frying)

Optional: sea salt

Peel plantains by cutting off both ends, and cutting a slit down the side of each plantain.

Remove the plantain peel by peeling it side to side rather than lengthwise. It will come off in sections. You may need to use the knife at the edge of each section to help loosen it from the flesh. 

Cut the peeled plantains into 1/4-inch-thick slices. Diagonally is preferred because it provides a larger surface for caramelization; it can be cut straight across into rounds.

Drizzle just enough oil into a nonstick skillet to coat the bottom of the pan, and place it on medium heat.

When the oil begins to shimmer, but not smoke, add plantains (work in batches). Fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.

Remove plantains from the pan and drain on paper towels.

Continue frying in batches until all the plantains are fried.

Sprinkle lightly with sea salt to give a sweet and salty taste to your fried ripe plantains.Sprinkle lightly with seasalt. Serve and enjoy.