Directions: |
Directions:Make sure that the plantains you choose at the grocery store are very ripe. They should have spots of black on the peel as if they were starting to rot!
Peel the plaintains and cut slices about 1/2 inch thick diagonally.
Prepare a frying pan with about 1 inch of vegetable oil.
Make sure the oil is slightly hot when you put the plaintains in, that way they will not soak up too much oil. But, not too hot because then the outer skin cooks and then inside stays raw. This is tricky! Try 1 minute on high for the oil before putting the plantains in. Then fry for about 3 minutes.
Cook 2 cups of brown rice (add 2 3/4 cups of water into rice cooker, plus a pinch of salt and a couple of drops of vegetable oil).
Open a can of Black Beans and pour into a pot. Add diced onions on top. Heat to a boil and then turn off heat.
Make a small pile of rice on your plate and pour the black beans over it. Then, set two slices of fried plantains on the side.
Enjoy this guiltless Cuban mini-meal!
The plantains provide a good source of Vitamin A, C, and B6 and satisfy that sweet tooth. The black beans give you a little protein, and the brown rice will fill you up with whole grain goodness. |
Personal
Notes: |
Personal
Notes: My grandmother, Georgia Argudin, made this meal for me, my brother and my sister often when we were growing up. We were luck to have her to take care of us while our parents both worked to support our family. We came to the United States from Cuban when Castro took over the government from Batista.
My grandmother was born in 1910 and believed that cooking food for your family was nourishing to the heart as well as the body. Her sweet little meal still nourishes my heart today.
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This recipe for Platanos Maduros Fritos con Arroz y Frijoles Negros! is from