Caribbean Black Beans With Sauteed Plantains

Step 1

1 Trim the ends from the plantains

Step 2

2 Cut the fruit into 2-inch chunks

Step 3

3 Use a paring knife to slit the peels lengthwise in several places on each piece

Step 4

4 Carefully remove the peels and discard them

Step 5

5 Cut each plantain chunk in half lengthwise

Step 6

6 Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat

Step 7

7 Once the oil shimmers, add the plantains -- working in batches as needed to avoid overcrowding the pan

Step 8

8 Cook, turning once, until quite browned but not burned, about 8 minutes

Step 9

9 Transfer the plantains to a plate and sprinkle with 1/4 teaspoon of the salt

Step 10

10 Cover to keep warm

Step 11

11 Add the remaining 1 tablespoon of oil, the garlic and the jalapeño to the empty skillet

Step 12

12 Cook (medium heat), stirring constantly, just until fragrant, 30 seconds

Step 13

13 Add the beans, orange juice and lime juice and cook, stirring often, until the beans are heated through and have absorbed most of the juices, 4 to 6 minutes

Step 14

14 Stir in the cilantro and the remaining 1/4 teaspoon salt

Step 15

15 Taste, and add more salt, as needed

Step 16

16 Spoon the beans into individual bowls or plates

Step 17

17 Top each portion with sauteed plantains and serve