Jack Bishop can do no wrong. This is my second new Jack Bishop A Year in the Vegetarian Kitchen recipe this week and boy is it a keeper. I only wish that I had done a better job of waiting until the plantains were VERY ripe. Next time.
Recipe By: Jack Bishop, A Year in the Vegetarian Kitchen, page 374
Servings: 4 as a main course
Ladeled into bowls, black beans spiked with garlic, chile, and citrus juice are topped with sauteed plantains. Use only the ripest, black or mostly black, plantains. Rice (either on the side or under the beans and plantains) makes an 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 fresh cilantro leaves — minced
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 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 to taste. Cover to keep warm.
Add the remaining 1 tablespoon of 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 the beans into individual bowls. Top each portion with some of the sauteed plantains and serve.