Baked tostones
Tequila lime black beans
Organic brown rice

Tostones, pronounced toe-stone-S:

Preheat oven to 400.

2 plaintains, procured at the Mexican market. Plaintains are in the banana family but they are starchier (is that a word? sure.) Like bananas though, the sweetness increases from green to black. Ideally for these you want green, but yellow works just fine too. Cut the plaintains into 1/2 in. slices and peel. (Be careful with peeling if they are still green.)

Toss them with grapeseed oil and sea salt

Place on baking sheet and put in oven for 10 minutes

After 10 minutes, take them out and use anything with a flat surface, I used my water bottle, protected by some wax paper to smash them

Put them back into the oven for 18 minutes

(You can add more oil before you put them back in. I didn’t, but I’ve seen recipes that do.)

Tequila Lime Black Beans:

Chop (green) onion, 2 cloves of garlic and some dried pasilla peppers (red pepper flakes would work too)

Lightly sauté in grapeseed oil with salt, pepper and a pinch–literally a pinch–of cumin

Add one can of black beans with the juice of 2 limes and 2 capfuls of José C.



Organic Brown Rice:

Microwaveable from Trader Joe’s. Three minutes to awesome, just add salt.

Inspired by 2001-2: The Miami Years.

About J.

A former twentysomething with a head full of curls and heart full of questions wondering: when we get to nirvana, will there be food?
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1 Response to Dinner

  1. Pingback: Things that happened today | Footsteps On Concrete

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