Venezuelan Pabellon Black Bean Plantain Bowls

Ingredients

• 2 cans black beans, with their liquid
• 1 1/2 cups long-grain rice
• 3 very ripe plantains, sliced
• 4 tbsp neutral oil, divided
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 small red bell pepper, diced
• 1 tsp ground cumin and 1 tsp dried oregano
• 1 tbsp brown sugar
• 1 tbsp Worcestershire-style sauce
• 1 avocado, sliced
• 2 limes, cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Heat 1 tablespoon of the oil in a saucepan over medium heat and cook the onion and bell pepper with a pinch of salt for 8 minutes, then the garlic, cumin, and oregano for 30 seconds.
3. Add the beans with their liquid, the sugar, and the Worcestershire sauce, and simmer for 20 minutes, until thick and glossy.
4. Crush about a quarter of the beans against the side of the pan; their starch is what stops the beans running across the plate into the rice.
5. Use plantains that are black-skinned and soft to the touch. Yellow ones stay starchy and will never caramelise properly.
6. Heat the remaining oil in a skillet over medium heat and fry the plantain slices for 2 to 3 minutes per side, until deep golden with dark caramelised edges.
7. Keep the heat moderate. Ripe plantain is full of sugar and burns black over high heat before the centre softens.
8. Drain on a rack, salt lightly, and plate the four components separately rather than mixed: rice, beans, plantain, and avocado, with cilantro and lime wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.