This recipe is a very, very easy version of traditional pink beans and rice from Jamaica. It is WAY less time consuming b/c in Jamaica, the coconut milk is taken directly from the coconut, not a can. This is a family style usually served in Jamaica among friends/ community. Enjoy!
2 cups Brown Rice, 2 cans Goya Low-Sodium Pink Beans, 1-2 Medium Onion, 2-4 Cloves of Ground Garlic, Sprinkle of Thyme, Tiny Sprinkle Oregano, 1 Can Light Coconut Milk, tablespoon Grape-seed Oil
Saute Onions/ Garlic in grape-seed (or other) oil until golden brown in frying pan. While doing this also cook rice according to directions. Drain two cans of pink beans, and set aside. When rice is done, add sautéed onions/ garlic, one can coconut milk, fair sprinkle of thyme, and small sprinkle of oregano. Cook covered on low for ten minutes until rice is settled, and thick, but still wet. Serve immediately, alongside plantains. To add some zing, try seasoning with sea salt, and table pepper
I love plantains. They are served in areas like DR, and Puerto Rico, and are traditionally prepared by being deep-fried in oil. They can be served two ways, sweet, and dry (more like french fries). The recipe I will share is a spin off on the sweet plantains served at Merengue in Roxbury, MA. Merengue serves some of the BEST Dominican food I’ve ever tasted.
Baking sheet, or tinfoil, 3 Ripe Plantains (almost brown, somewhat soft), oil (grape-seed or vegetable oil)
preheat oven to 350 degrees. Pour fair amount of oil into a bowl. Spray bake sheet or foil w non-stick spray. Slice plantains into thin 1/2 inch slices (see picture). dip plantains in oil, and then place 1/2 inch apart from each other on bake sheet. bake about 10-12 minutes, then use spatula to flip plantains. cook additional 7-8 minutes. You will know plantains are done when they are firm, but not hard, and are an almost glowing yellow. Serve with Pink Beans and Rice immediately. Bon-Appetit!