Since this was last night's dinner, I thought I'd post a review while it's still on my mind.
This was an amazingly quick recipe, full of flavor, and surprisingly filling. I served it with brown rice. On Skylar's recommendation, I tried the Trader Joe's frozen brown rice, and I found it to be much more tasty and with a better texture than their pre-cooked packaged rice. Plus the size of the package is small, which keeps us honest in the portion size!
I had to wait almost a week for the plantains to turn black and be ripe enough for eating, so if you want to make this, keep that in mind when you do your shopping.
Confession time - it calls for 4 servings, but we only eeked three out, it was so good that we both dug in to the for the lunchbox portions, leaving only one lunchbox portion left, which my husband ate today. We both really enjoyed it, and as long as we can find plantains, it will be on regular rotation.
Caribbean Black Beans with Sauteed Plantains
Source: A Year in the Vegetarian Kitchen by Jack Bishop 2004, p 374
Ladled into bowls, black beans spiked with garlic, chile, and citrus juices are topped with sauteed plantains. Use only the ripest, black or mostly black plantains. Rice (either on the side or served under the beans and plantains) makes and excellent addition to this meal.
2 large ripe plantains (mostly or all black)
3 Tablespoons extra-virgin olive oil
4 medium garlic cloves, minced
1 small jalapeno chile, stemmed, seeded, and minced
2 15-ounce cans black beans, rinsed and drained
2/3 cup fresh orange juice
2 Tablespoons fresh lime juice
2 Tablespoons minced fresh cilantro leaves
Trim the pointed ends from the plantains. Cut the plantains into 2-inch chunks. Use a paring knife to slit the skin lengthwise in several places on each piece. Carefully remove the skin with your fingers and discard it. Cut each 2-inch chunk in half lengthwise.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat until shimmering. Add the plantains and cook, turning once, until quite browned but not burned, about 8 minutes. Transfer the plantains to a plate and sprinkle with salt. Cover to keep warm.
Add the remaining 1 tablespoon oil, the garlic, and the chile to the empty skillet. Cook just until fragrant, about 30 seconds. Add the beans, orange juice, and lime juice and cook, stirring often, until the beans are heated through and have absorbed most of the juices, about 4 minutes. Stir in the cilantro and season with salt to taste.
Spoon beans into individual bowls. Top each portion with some sauteed plantains and serve.