“Mouthwatering Venezuelan Vegetarian Lunch Feast: Aromatic Black Beans, Creamy Avocado Rice, and Crispy Plantain Fries”

Allergens

Soy (optional, in case of using soy sauce)

Ingredients

• 2 cups dried black beans, soaked overnight 1 cup long
• grain white rice 3 avocados 4 ripe plantains 1 large red onion 1 green bell pepper 4 cloves garlic 2 tablespoons ground cumin 1 teaspoon ground coriander 2 bay leaves Salt and pepper, to taste Olive oil Fresh cilantro, for garnish

Instructions

1. Drain and rinse the soaked black beans. In a large pot, combine the beans with enough water to cover them by about 2 inches. Add 1 chopped onion, 1 diced bell pepper, 4 cloves of minced garlic, ground cumin, coriander, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low and simmer until beans are tender, about 1 hour.
2. In another pot, combine the white rice with water, add a pinch of salt, and bring to a boil. Lower the heat, cover, and cook for about 15 minutes or until all water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing.
3. Cut the avocados in half, remove the pit, and scoop out the flesh into a mixing bowl. Mash the avocado with a fork and mix with the cooked rice.
4. Preheat your oven to 425°F (220°C). Slice the plantains into thin strips and toss them in olive oil, salt, and pepper. Spread them on a baking sheet and bake for about 20 minutes or until golden brown and crispy, turning halfway through.
5. Once the beans are cooked, remove bay leaves and mash the mixture with a potato masher or back of a fork to desired consistency.
6. Serve the black bean mash, avocado rice mixture, and crispy plantain fries together on individual plates, garnished with fresh cilantro.

Chef’s Insight

The key to this recipe is balancing flavors, textures, and visual appeal, which is why it's perfect for a vegetarian feast.

Notes

This recipe is best enjoyed warm.