I guess I'm just Caribbean Dreaming…
Caribbean Meat and Potatoes
2 1/2 cups black beans, dried
9 cups water
1 1/2 cups onion, chopped
1 1/2 cups green, yellow and red bell pepper, chopped
6 cloves garlic
1 teaspoon salt
1/2 teaspoon black peppercorns
2 tablespoons olive oil for sautéing
1 teaspoon Mexican oregano
1 teaspoon cumin, ground
1 bay leaf
3 tablepoons apple cider vinegar
3/4 cup dry Spanish wine*
2 teaspoons sugar
2 tablespoons olive oil (to drizzle over beans in final step)
Cover dry beans with water and let stand covered overnight.
Drain and discard water.
Place the cleaned black beans in a large 6-quart saucepan.
Add water and olive oil, this will prevent the beans from foaming. Bring the beans to a boil, reduce heat to low, cover, and cook until the beans are tender, about 1 hour.
Do not add salt to the beans when they are cooking. Salt at this stage of the game will make your beans very tough.
Meanwhile, chop onion and pepper.
Mash the garlic with salt and peppercorns in a mortar and pestle.
Sauté the onions and green pepper in olive oil until the onions are translucent.
Add mashed garlic and sauté another minute or so.
Add the cooked beans, oregano, cumin, bay leaf, vinegar, and wine.
Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally.
Remove bay leaf.
To thicken the beans take about 1 cup of beans and mash them to make a thick paste.
Mix the mashed beans back into the pot.
Add additional salt and pepper to taste.
Stir in the sugar; then drizzle a couple of tablespoons of olive oil over the beans. Immediately cover the pot, remove from heat, and let stand for 10 minutes.
Serve the by now fantastically prepared black beans over white rice.
You may garnish the beans with cilantro and chopped white onions. Not only do they look good presented this way, they taste even better than they look.
2 ripe plantains, peeled and cut diagonally or round, into 1/4-inch thick slices
Canola or vegetable oil
Sea salt (optional)
Drizzle oil into frying pan just enough to coat the bottom of the pan and place on medium heat.
When oil begins to shimmer, add plantains (work in batches), and fry for 1 and 1/2 minutes on one side, flip and cook for 1 minute on the other side.
Remove plantains from pan and rest on paper towels.
Continue frying in batches until all the plantains are fried.
Sprinkle lightly with sea salt to give a sweet and salt taste to your fried plantains
Make your rice according to package directions
Can you feel the warm breeze yet?