Here is a whoop diddly recipe for a beans and rice meal with a side of plantains cooked Havanna Style.
For the Frijoles/that means beans, start by sautéing a large onion in the bottom of the pressure cooker, in whatever oil shakes your shaker. For this I used Oilve. Add to this a whole head of garlic, the cloves minced, sea salt to taste, black fresh ground pepper and the dry hot chili mix we made a little while ago in Mulege. The dry chili mix is basically an assortment of dried chillis, hot or not, slow roasted until they turn to ash over a period of usually three hours. This blackened ash is then added to oil for an instant mouthwatering salsa, or added to dishes such as this for seasoning.
Add to this sizzlefest some tomatoes, paprika and tumeric… Once everything is nice and browned, add the beans and water to near the top of the pressure cooker.
Now just wait…. in about 30-45 min you’ll have the best beans EVER!
Start by sauteing an oinion until it starts to brown, then add two carrots chopped lengthwise and sideways so that you have thin sticks. Add raisins, sea salt, fresh ground black pepper, tomato rough chopped, Habanero minced, thyme, oregano and lastly the rice. Lower the heat and saute it ALL for a bit, until the rice browns slightly…
Now add water, keep the heat low and wait, when you see that almost all but a 16th of an inch of water remains or slightly less in the bottom of the pan – usually around 30 min, all relative though, turn off heat and keep covered.
Get yourself a cooking banana, the darker the skin the better, cut it into 1/4 to 1/2 inch slices, elipses more than just circles and fry in skillet with about a 1/4 inch of oil. Make sure the oil is very hot but not smoking when you add the banana slices. They will be ready on each side when it becomes a golden brown…