CARIBBEAN BLACK BEANS WITH SAUTEED PLANTAINS

4 servings

Use only the ripest, black or mostly black plantains, which are softer and sweeter than the unripe, starchy, green or medium-ripe yellow ones.

Serve with rice, if desired.

2 large ripe plantains (mostly or all black)

3 tablespoons extra-virgin olive oil

½ teaspoon sea salt, plus more as needed

4 cloves garlic, minced

1 small jalapeno pepper, stemmed, seeded and finely chopped

Two 15-ounce cans no-salt-added black beans, rinsed and drained

2/3 cup fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons finely chopped cilantro leaves

Trim the pointed ends from the plantains. Cut the fruit into 2-inch chunks. Use a paring knife to slit the peels lengthwise in several places on each piece. Carefully remove the peels and discard them. Cut each plantain chunk in half lengthwise.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Once the oil shimmers, add the plantains — working in batches as needed to avoid overcrowding the pan. Cook, turning once, until quite browned but not burned, about 8 minutes. Transfer the plantains to a plate and sprinkle with ¼ teaspoon of the salt. Cover to keep warm.

Add the remaining 1 tablespoon of oil, the garlic and the jalapeño to the empty skillet. Cook (medium heat), stirring constantly, just until fragrant, 30 seconds. 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. Stir in the cilantro and the remaining ¼ teaspoon salt. Taste, and add more salt, as needed.

Spoon the beans into individual bowls or plates. Top each portion with sauteed plantains and serve.

Nutritional information per serving: 380 calories, 13 g protein, 58 g carbohydrates, 13 g fat, 2 g saturated fat, 0 mg cholesterol, 300 mg sodium, 12 g dietary fiber, 14 g sugar

Adapted from “A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends,” by Jack Bishop (Houghton Mifflin, 2004).