Black Beans with Rice & Plantains

Method

1. Cook the aromatics

   Heat a drizzle of oil in a large pan or pot over medium heat. Add the onion and celery with a pinch of salt and cook for 6–8 minutes until softened and lightly golden. Stir in the garlic paste and cook for another minute.

2. Add the spices

   Add the smoked paprika, cumin, and oregano. Stir for 30 seconds until fragrant, then mix in the tomato paste and cook for another minute to deepen the flavor.

3. Simmer the beans

   Pour in the vegetable stock and scrape up anything stuck to the bottom of the pan. Add the black beans, bay leaves, and fresh thyme. Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until thickened and flavorful. Season well with salt and pepper.

4. Cook the rice

   While the beans simmer, cook rice according to package directions.

5. Fry the plantains

   Slice ripe plantains on a diagonal. Heat a shallow layer of oil in a frying pan over medium heat and fry the slices for 2–3 minutes per side until golden and caramelized. Drain on paper towels and lightly salt.

6. Serve

   Spoon rice into bowls and top with the black beans. Add fried plantain, diced tomatoes, fresh herbs, a dollop of yoghurt, and a squeeze of lime.