What's for dinner?
As someone who is always looking for something new (and easy) to make for dinner, I thought I’d post a meal I love—in fact, I think we’ll be having it for dinner tonight. It’s not authentic Cuban food by any means, but I think it’s quite tasty. Enjoy!
Black Beans and Rice
½ c chopped onion
4 cloves garlic, minced
2 T olive oil
1 15 oz can black beans, rinsed and drained
1 14 ½ oz can Mexican-style stewed tomatoes
1/8 to ¼ t ground red pepper
1 t cumin
1 t oregano
(Note: everything here is an approximation, feel free to add more or less of any ingredient)
In a medium saucepan, cook the ½ c onion and garlic in hot oil until tender. Stir in beans, undrained tomatoes and spices. Bring to boiling; reduce heat. Simmer, uncovered for 15 minutes.
Serve beans over rice with sour cream, cheese, cilantro, green onions—whatever you like. Salt and pepper to taste.
Sautéed Ripe Plantains
I’ve never typed out the plantain recipe, so let me know if it doesn’t make sense.
2 ripe plantains (they should be almost black—the blacker they are, the sweeter they taste once they are cooked)
3 to 4 T (or any oil, but I love butter!)
Peel plantains by cutting off the ends and slicing through the skin from top to bottom. The skin will then peel away like a banana. Cut the plantains into coins about ¼ inch thick.
Melt the butter over medium to medium low heat. Add the plantains and brown on both sides. This should take approximately 10 minutes. They should be golden brown when they’re finished.
Some people like to add salt or lime juice to theirs. I love sweet, so I eat mine as is.