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Black Beans and Rice with Fried Plantains

I’d gotten in the habit of making a huge batch of rice and black beans with cilantro, lime and scallions last summer and just eating bowls of it throughout the day when I was hungry. It took no time to make, was healthy, and depending on how I made the beans and rice my husband could eat it too. My kids were big fans. Fried plantains in coconut oil with lots of salt is a snack I’ll make for Rich sometimes after work and I’ve grown to love them. I realized the other day that these combine to make a healthy, family-pleasing meat free meal (not to mention economical). We should be eating it once a week.

Black Beans and Rice with Fried Plantains

Serves 5

2 tbsp. butter

1 tbsp. olive oil

1 red onion, finely diced

4-5 garlic cloves, minced or pressed

1 tsp. kosher salt

2 tsp. cumin

2 tsp. oregano

4 c. cooked white or brown rice

2 (15 oz) cans black beans, drained and rinsed

1 bunch scallions, light green and green parts, thinly sliced

1 bunch cilantro leaves and fine stems, chopped

2 yellow plantains, peeled and sliced into 1/2 inch thick rounds

2 tbsp. coconut oil

1/4 tsp. kosher salt

  1. In a large nonstick skillet over medium heat, add butter and oil. When butter is melted, add garlic, onion, salt, cumin and oregano. Cook until onion is softened, 5-8 minutes, stirring occasionally.
  2. Transfer mixture to large bowl. Add rice, beans, scallions, cilantro and stir to combine. Taste for salt.
  3. In now empty skillet, heat coconut oil over medium low heat. Add rounds in even layer and flip when bottoms are golden brown. Cook on second side, season with salt, and serve with rice/beans.