Black Beans and Rice with Roasted Plantains
serves 4-6
2 ripe plantains
2 tsp olive oil
1/4 tsp ground cinnamon
pinch ground cayenne (optional)
pinch fine sea or kosher salt
2 cups water
1 no-salt-added vegetable bouillon cube
1 cup long-grain brown rice
2 15-oz cans black beans
1 small dried bay leaf
1 tsp smoked paprika
3/4 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp fine sea or kosher salt
Heat oven to 400. Line a baking sheet with parchment.
Peel and slice plantains into diagonal chips about 1/2-inch thick. Add slices to a mixing bowl with oil, cinnamon, cayenne (if using), and pinch salt. Toss gently with your hands until uniformly coated. Transfer to prepared baking sheet in one layer and bake 15-20 minutes on each side, or until tender and golden.
Meanwhile, heat water in a medium pan and dissolve bouillon cube into it. Carefully measure out a half-cup broth and set aside. Cover pot, bring to a boil, and add rice. Replace the cover, bring back to a boil, and reduce heat to low. Cook, undisturbed, 25 minutes, or until all liquid is absorbed.
Add reserved half-cup broth to a small pan. Drain beans (do not rinse) and add to pot. Cover and heat over medium heat. Add bay leaf, paprika, coriander, cumin, and salt. Bring to a simmer, reduce heat to low with the lid cocked, and continue to simmer gently, stirring occasionally, while the rice and plantains cook. Five minutes before serving, remove beans from heat. They will remain saucy but thicken as they cool.
Serve beans over rice and garnish with plantain slices.