Feijão-preto temperado e callaloo com arroz de coco e banana-da-terra

Ingredientes

• 200 g (1 cup) white rice (uncooked)
• 120 ml (1/2 cup) coconut milk
• 360 ml (1 1/2 cups) water
• pinch salt
• 1 Tbsp olive oil
• 1 small brown onion (peeled and finely chopped)
• 3 cloves garlic (peeled and crushed)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 120 ml (1/2 cup) coconut milk
• 540 g (19oz) tin (340g drained weight) callaloo (drained)
• 400 g (14oz) tin black beans (drained)
• salt and pepper
• 1 plantain (green or yellow) (peeled and cut into 1cm slices)
• oil for frying
• salt

Modo de preparo

1. 1

   Place the rice, coconut milk, water and salt in a pan. Bring up to a simmer, stir once then cover and turn down to the lowest possible heat. Cook for 15-20 minutes until the rice is tender and the liquid has been absorbed.

2. 2

   Meanwhile, heat the olive oil in a saucepan over a low heat; add the onion and cook gently for 5-10 minutes until soft. Add the garlic, cumin, coriander, paprika and cayenne pepper and cook, stirring, for another minute.

3. 3

   Stir in the coconut milk then the drained callaloo and black beans. Season to taste with salt and pepper and continue to cook for about five minutes, until heated through.

4. 4

   Pour enough oil into a small frying pan to cover the bottom and place over a medium heat. Add the plantain slices and fry for a few minutes, until golden. Flip the slices over and cook for a couple more minutes on the other side until golden. Drain on kitchen paper and season generously with salt.