Spicy Red Beans and Rice with Honeyed Plantains

"Let your taste buds take a vacation to the Caribbean"

Since I have started primarily adhering to a vegetarian diet over the last 6 weeks, I've noticed I feel better, have more energy and even lost a couple of pounds.  I do not feel deprived at all and, actually, have been enjoying the food adventure!!  I was inspired to make this recipe when I saw plantains at the local grocery store.  Honestly, I have never cooked with them before and thought it would be fun to try them out.  They were wonderfully easy to prepare and the results were amazing!  The delicate sweetness from the honey and plantain played perfectly with the spicy red beans.  They are a match made in heaven!

Red Beans and Rice

1 onion, diced

2 stalks of celery, diced

3 cloves of garlic, minced

2 Tbsp. extra virgin olive oil

1 14-oz can of diced tomatoes

2 15-oz cans of red kidney beans, rinsed

1 cup vegetable broth

1/2 tsp. cayenne pepper

1 tsp. paprika

1 tsp. oregano

1/2 tsp. thyme

2 bay leaves

1 tsp. kosher salt

fresh ground black pepper, to taste

In a large saucepan over medium heat, add olive oil and saute onion, celery, and garlic until tender (about 6 to 8 minutes).  Stir occasionally, making sure not to burn the garlic.  Add canned tomatoes, kidney beans, and vegetable broth along with all the seasonings.  Cover and simmer for about 20 to 30 minutes over a low heat. 

Perfect Brown Rice

1 cup of brown rice

4 cups of water

1/2 tsp. salt

Rinse the brown rice in a fine mesh colander for about 30 seconds.  Bring water to a boil and add the rice and salt.  Place a tight fitting lid over the saucepan at low heat.  Stirring occasionally, cook for about 30 minutes.  Drain water from rice using fine mesh colander and place back in pan with lid to keep warm.

Honeyed Plantains

2 ripe plantains (yellow with spots of black)

splash of olive oil

drizzle of honey

Carefully peel the plantains.  I cut off both ends and tried to peel in strips so as not to break the plantain.  You made need to use a knife to assist with this since the peel is very tough.  Slice plantain at an angle (just because it looks prettier that way).  Warm a large nonstick pan over medium heat and drizzle with a little olive oil.  Place the plantains in the pan in one layer.  Cook for about 4 minutes.  Drizzle with some honey and carefully flip to the other side.  Cooking for about another 4 minutes.  The plantains should be caramelized and a nice brown color. 

Serve the red beans over the rice with the plantains on the side.  Eat and enjoy!!