Cuban Black Bean, Plantain, and Rice Bowl

by Christina Meyer-Jax, Tastemaker in Residence

Ingredients

2 ripe plantains (or slightly green bananas), peeled and diagonally sliced ½ inch thick (about 1 lb.) 

2 Tbsp olive oil, divided 

1 tsp kosher salt, divided 

1 (10-oz.) pkg. yellow rice 

1 small jalapeño chile, seeded and finely chopped (about 1 Tbsp.) 

1 1/4 cups chopped red onion (from 1 onion), divided (or pickled onions)

2 (16-oz.) cans S&W Black Beans, drained (do not rinse) 

1/4 cup water 

1 tsp ground cumin 

4 radishes (about 3 oz.) chopped 

1 ripe avocado, diced 

1/4 cup chopped fresh cilantro 

½ cup chopped baby dill pickles

1 lime, quartered

1 lb shredded pork (optional if wanting to add meat)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Place plantain (or banana) slices in a single layer on parchment; drizzle with 1 tablespoon of the oil, and sprinkle with 1⁄2 teaspoon of the salt. Roast in preheated oven until lightly browned and very tender, 16 to 18 minutes. Set aside.

2. Prepare rice according to package directions.

3. While rice and plantains cook, heat the remaining 1 tablespoon oil in a saucepan over medium. Add jalapeño and 1 cup of the red onion; cook, stirring often, until tender, about 3 minutes. Stir in black beans, water, cumin, and remaining 1⁄2 teaspoon salt; cook until liquid is slightly reduced, 5 to 6 minutes.

4. Divide cooked rice evenly among 4 bowls. Top each with beans, roasted plantains, chopped radishes, and diced avocado. Sprinkle with chopped cilantro and remaining 1⁄4 cup red onion. Serve with lime wedges.

5. If adding shredded pork, my suggestion is using a pressure cooker.  Add one pound pork shoulder, cook according to pressure cooker pork settings.  Shred thinly when done cooking.