Sunday, July 23, 2006

Superfast "Cuban" dinner

It's been too hot to do much cooking lately, but this is one dish we have all the time that doesn't take too much effort or slaving over a hot stove. No, it's not fancy, but it is tasty and filling.

The components are pretty simple - one can of Trader Joe's Cuban Style Black Beans (you could use any type of black beans, or, if you want to work a little harder, make your own), rice, and pan-fried bananas with a little brown sugar and cinnamon.

Start with the rice. Bring 1/2 c. rice and 1 c. water to a boil, turn the heat down and simmer 10-30 minutes (depending on the type of rice) until the water has been absorbed and the rice is fluffy. While the rice is cooking, heat up the beans, either in a saucepan or, even easier, in the microwave.

To make the bananas, melt about 1 Tbsp. butter in a frying pan on medium heat. Slice up two bananas, first cut in half, then cut each half lengthwise. [I find it easiest to keep the bananas whole if you leave the peel on, then remove it after the bananas have been sliced.] Fry the bananas in the butter, about 3-5 minutes each side, until golden brown spots appear and the banana is a little soft. Be careful when flipping the bananas as they will be a bit mushy - use a firm spatula (not tongs!) and just tip the banana slice upside down.

Transfer the bananas to your serving plate and sprinkle with [These bananas would also be great for dessert, with vanilla ice cream or something similar] Serve the beans over the rice (or mixed with the rice) with the bananas on the side.

1 comment:

Kelly said...

Yum. I'll bet that would be good with plantains too, for something a little more savory.