A peek Into My Kitchen: Rice and Beans with Plantain Chips (recipe)



Easy, cheap and totally kid friendly…and except for the plantains, made from the contents of your pantry.

What more could a busy mom ask for?

 Super Easy Black Beans and Rice (serves 4-5 as a main dish)

2 cups brown or white rice, made according to package directions

2 Tbsp olive oil

1 medium onion, chopped

2 tsp garlic powder or 2 cloves garlic, minced

2 15-oz cans black beans, undrained (or 1 drained and 1 not, if you prefer less liquidy beans)

1 c vegetable broth

a splash or two of red wine vinegar (about 2 Tbsp)

2 bay leaves

1/4 tsp cumin

1. Heat the oil in n a medium saucepan, over medium heat. Saute onion and garlic for about 5 minutes, until they have just softened. (if you are using garlic powder, add it a minute or two after the onion.)

2. Add beans, broth, vinegar, bay leaves and cumin. Bring to a boil and cover.

3. Reduce heat to low and simmer for about 15 minutes.

4. Remove bay leaves and serve with rice and plantains.

Plantain Chips

3 medium-ripe plaintains

2 Tbsp neutral oil (grapeseed or canola is good)

1. Peel plantains and cut into large chunks–thirds or quarters is good.

2. Put plantains in a medium saucepan, cover with water and boil for 10-15 minutes, until you can easily pierce them with a fork.

3. Cool and slice into thin slices–about 1/4 inch thick.

4. Heat half of the oil in a large frying pan, and fry plantains for about 3 minutes on each side until golden and crispy, but not burnt. Heat second tablespoon of oil and repeat with second half of plantain slices.

5. Drain on paper towels.

5. Serve hot or warm, sprinkled with sea salt, with Beans and Rice.

Note: The whole shebang is taken to a whole other level with a squeeze of fresh lime juice over the top.

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