Wednesday, February 13, 2013

Day 5 - Black beans, Rice with chayote, baked plaintains

Sorry, I completely forgot to post my last of the 5 central american meals! This last one was really good, too. 

Cuban Black Beans
Recipe from

2/3 lb black beans
1 large green peppers, roughly chopped
2 cups water
1 cup chicken broth
1 T olive oil
1/4 tsp black pepper
1 small onions, diced
1/4 tsp oregano
2 garlic cloves, minced
1 small bay leaf
1 tsp sugar
2 tsp salt
1 tsp vinegar
2 tsp olive oil
2 tsp dry wine, optional

Wash beans and let them soak in waterand half of the green pepper over night at room temperature. Once beans have swollen, simmer on stove until they become soft (about 45 minutes).
Heat olive oil in pan and sauté onion, garlic, and the rest of the green pepper. Add 1 cup of the cooked beans to pan and mash well. Return entire mixture to pot with beans. Add salt, pepper, oregano, bay leaf, and sugar. Cover and return to boil. Simmer for 1 hour longer.


Rice With Chayote
Recipe from

"Chayote is a relative of squashes and has a gentle flavor. This is a classic dish in Guatemala."

2 tablespoons vegetable oil
1 medium chayotes, pared and cut into 1/2 inch pieces
1 medium onions, chopped
2 garlic cloves, chopped
1 tablespoon vegetable oil
4 cups cooked rice
1 medium tomatoes, coarsely chopped
1/4 teaspoon salt
1 dash pepper
snipped chives

Heat 2 Tablespoons vegetable oil in 12 inch skillet until hot. Cook and stir chayote over medium heat until crisp-tender, about 5 minutes; remove from heat. Cook and stir onion and garlic in 1 tablespoon oil until onion is tender, about 5 minutes. Stir in rice, cook and stir until hot, about 8 minutes. Stir in chayote, tomato, salt and pepper. Cook and stir until tomato is hot, 3 to 5 minutes. Sprinkle with chives.

 Oven Baked Sweet Plantains
Recipe from

4 very ripe plantains ( when the skin is yellow with spots of black they're perfect)
cooking spray

Preheat oven to 450°F. Coat a nonstick cookie sheet with cooking spray. Cut the ends off of the plantains and peel. Cut each plantain on the diagonal into 1/2 inch slices. Arrange in single layer and coat tops with cooking spray. Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

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