Prep 20 mins
Cook 2 hrs
Red Beans and Rice with a unique twist - plantains. The plantains thicken the dish and add a nice sweetness to it. This dish taste just as good with white/navy beans.
- 1 lb dried red beans
- 1⁄2 lb cubed ham
- 2 onions, diced
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 5 teaspoons chicken bouillon granules
- 1 tablespoon minced garlic
- 1 ripe black plantain, diced (Platanos)
- 1⁄2 teaspoon dried thyme
- 2 cups white rice
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon oil
- Week/Night before Preparation: Platanos are usually sold green. Be sure to buy them the week before to ensure they have ample time to turn black and sweeten (http://www.gourmetsleuth.com/plantain.htm). Soak the beans over night in water in the refrigerator.
- Drain the beans after soaking over night. Put the drained beans in a large pot. Add the onions, bell pepers, celery, bouillon, garlic, platain, thyme and 3 & 1/2 cups of water. Bring to a boil. Cover and reduce to low heat. Cook for 1 & 1/2 hours on low heat. Stir occasionally.
- Add ham to the beans and continue to cook covered on low heat for 30 minutes more.
- In separate pot cook the White Rice. Combine 3 cups of water, 2 cups of white rice, 1/4 tsp of salt and 1/2 tsp of oil. Bring to a boil. Cover and reduce to low heat cooking for 15 minutes.
- Serve a generous portion of beans over a bed of rice and enjoy!