Coconut Rice with Black Beans and Fried Plantains Recipe

• 4 cups dried black beans, soaked overnight
• 1/4 cup cubed smoked bacon
• 3 tablespoons canola oil
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped yellow bell pepper
• 1 tablespoon finely chopped jalapeno
• 1/4 cup finely chopped poblano pepper
• 2 teaspoons minced garlic
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped carrot
• 1/4 cup finely chopped celery
• 1 bay leaf
• 1/2 tablespoon cumin seed, freshly toasted and ground
• 1/2 tablespoon coriander seed, freshly toasted and ground
• 2 1/2 quarts (10 cups) low-salt chicken broth, vegetable broth, or water
• 3 tablespoons canola oil
• 1 cup finely chopped red onion
• 4 cups water
• 4 cups unsweetened coconut milk
• 4 cups long-grain white rice
• Ground white pepper
• 2 ripe plantains
• 4 tablespoons (1/2 stick) unsalted butter

1. Saute bacon with canola oil in a large, heavy-bottomed saucepan over medium heat until bacon renders most of its fat.
2. Add all vegetables and saute, stirring occasionally, until they are tender and slightly caramelized.
3. Drain beans and add them to the pan along with bay leaf, cumin, coriander, and broth; bring to a boil.
4. Reduce heat to medium-low and simmer beans uncovered until completely tender, about 1 1/4 hours.
5. Make sure beans stay completely covered with liquid during cooking; add water if needed.
6. When beans are ready, strain them, reserving the cooking liquid.
7. Return cooking liquid to the stove and simmer over medium heat until reduced by half, then stir back into the cooling beans.
8. Season with salt and freshly ground black pepper.
9. Heat canola oil in a large saucepan over medium heat.
10. Add red onion and cook, stirring occasionally, for 3 to 4 minutes or until soft and translucent.
11. Add water and coconut milk, and bring to a boil.
12. Stir in rice and bring mixture to a boil.
13. Season with salt and white pepper.
14. Reduce heat to medium-low to keep mixture at a simmer.
15. Tightly cover the saucepan, and cook until rice is tender and liquid is absorbed, approximately 20 minutes.
16. Remove rice from heat and allow to rest, covered, for 5 minutes.
17. Remove the lid and fluff rice with a fork.
18. Peel plantains, and quarter them lengthwise.
19. Slice the 8 strips of plantain into about 8 pieces each.
20. Melt butter in a medium frying pan over medium heat.
21. When it starts to foam, add plantains.
22. Saute plantains until they are tender and edges are golden.
23. Season with salt and freshly ground black pepper, then remove to a paper towel to drain.
24. To serve, combine beans with coconut rice and plantains.

black beans, bacon, canola oil, red bell pepper, yellow bell pepper, jalapeno, poblano pepper, garlic, red onion, carrot, celery, bay leaf, cumin, coriander seed, chicken broth, canola oil, red onion, water, unsweetened coconut milk, longgrain white rice, ground white pepper, plantains, butter

Taken from www.chowhound.com/recipes/coconut-rice-with-black-beans-and-fried-plantains-10376 (may not work)