Monday, September 26, 2011
Tuesday, September 20, 2011
Saturday, September 10, 2011
· 2 large ripe plantains
· 3 T Olive Oil
· 4 garlic cloves, minced or crushed
· 2 15oz cans of organic black beans, drained and rinsed
· 2/3 cup orange juice
· 2 T freshly squeezed lime juice (or ½ a lime)
· Salt (optional)
Cut off the ends of the plantains and then peel off the skin with a sharp knife, trying not to cut the flesh. Discard the peel and slice the plantains into approx. ½ inch circles.
Heat 2 T of olive oil in a large skillet over medium heat. Add plantains and cook until browned but not burnt, approx. 6-8 minutes. Repeat on both sides. When they are done, transfer them to a plate and cover with aluminum foil to keep warm.
Add 1 T of olive oil to pan and sauté garlic. Then add beans, orange juice, and lime juice. Stir often until the beans have absorbed most of the juice, approx. 4-5 minutes. Then add the plantains and toss. Serve hot. Sprinkle with salt if desired.