Red Beans and Rice

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.

• Ready In: 2 hrs 20 mins
• Serves: 8

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Add ham to the beans and continue to cook covered on low heat for 30 minutes more.
4. 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.
5. Serve a generous portion of beans over a bed of rice and enjoy!