Sunday, June 8, 2008

Venezuelan Beans, Rice, and Plantains

These recipes came from the June 2008 issue of Cooking Light. This was a different twist on the traditional rice and beans dish. The beans has an unusal flavor but one that I can't wait to try again. The rice so quite tasty. I'd never tried plantains before but they were so good and a great addition to the dish. I used limes to add flavor to the rice and beans instead of salt. The kids tried everything once but I can't say they really liked the dish.

Venezuelan Black beans

1 1/2 tablespoons canola oil
1 cup chopped onion
3/4 cup finely chopped red bell pepper
1/2 teaspoon brown sugar
1 1/2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1 cup water
2 (15-ounce) cans 50%-less-sodium black beans, undrained
1 teaspoon white wine vinegar
Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Stir in sugar, garlic, black pepper, and cumin; cook 1 minute, stirring constantly. Stir in 1 cup water and beans; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until slightly thick, stirring frequently. Remove from heat, and stir in vinegar.
Venezuelan White Rice
1 tablespoon canola oil
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 garlic clove, minced
4 cups water
1/2 teaspoon salt
2 cups uncooked long-grain white rice
Heat oil in a large saucepan over medium heat. Add onion and pepper to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add 4 cups water and salt; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes before serving.
Sautéed Plantains
2 plantains, yellow with some black spots (about 1 pound)
1 tablespoon canola oil
1/4 teaspoon kosher salt
Peel plantains; cut each into thirds crosswise. Cut each piece into 4 (2-inch) lengthwise slices.

Heat oil in a large nonstick skillet over medium heat. Add plantains to pan; cook 3 minutes on each side or until lightly browned. Transfer plantains to a plate; sprinkle with salt.

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