Tuesday, December 11, 2012

Jerk Black Beans, Garlicky Greens & Plantain Fritters

Black beans, greens and plantains are three of my favorite foods ever and combined they make an incredibly delicious meal. When picking out plantains for these fritters, you want them to be more sweet than starchy. This means you need to look out for black, or yellow/black plantains. Green ones are best for dishes that require starchy, potato-like qualities.

One Year Ago Today Winter Greens Salad with Roasted Tempeh
Two Years Ago Today Crusted Sweet Potato French Toast with Apple Compote & Maple Butter

Collard greens and swiss chard cooked with tons of garlic and served with jerk-spiced black beans and the best coconut fritters this side of the Mississippi.

Garlicky Greens
serves 2-3
1 tbl extra virgin olive oil
1 head collards, roughly chopped
1 head swiss chard, roughly chopped
4 garlic cloves, minced
1 cup vegetable broth or water
1/4 cup apple cider vinegar
2 tbl organic cane sugar
1/2 tsp salt
1/4 tsp red pepper flakes

In a large pot, heat the oil and add the collards and chard. Once the greens start to wilt, add the garlic. Toast the garlic until browned and fragrant. Add the broth, vinegar, sugar, salt and red pepper flakes.
Cook over medium heat for 25 minutes until the liquid has evaporated.

Plantain Fritters
serves 3
1 cup coconut milk
1 cup rice flour
1/2 cup shredded coconut
1/4 cup organic cane sugar
2 black-yellow plantains, cut into 1 1/2" pieces
safflower oil, for frying
sea salt, for sprinkling

Combine the milk, flour, coconut and sugar and whisk. The mixture should be thick.
Heat 1-2 inches of oil in a pot to 350 degrees.
Coat the plantains in the batter and fry until golden brown. Drain the fritters on a paper towel, sprinkle with salt and serve while hot.

Jerk Black Beans
1 tbl extra virgin olive oil
1 small red onion, small dice
1 jalapeno, seeded, minced
1 garlic clove, minced
2 tsp garlic powder
2 tsp nutmeg
1 tsp allspice
1 tsp red pepper flakes
1 tsp salt
1/4 tsp cinnamon
1/4 tsp pepper
1-15oz can black beans, drained
1 cup coconut milk

Saute the onion, jalapeno and garlic in olive oil until tender and fragrant, 7 minutes. Season with garlic, nutmeg, allspice, red pepper flakes, salt, cinnamon and pepper and cook 2 minutes more to toast.
Add the beans and coconut milk and bring to a boil. Reduce to a simmer and cook over medium-high heat for 20 minutes.

1 comment:

  1. Holy shit. Your blog name is super clever (and that's coming from a meat mouth). Nice work. Keep it up.


Note: Only a member of this blog may post a comment.