|1/2 lb||(225 g) Schneiders® Bacon, chopped|
|2||Cloves garlic, minced|
|1||Onion, finely chopped|
|1||Red pepper, finely chopped|
|1||(19 oz) Can black beans|
|2 cups||(500 mL) Cooked rice|
|1/3 cup||(80 mL) Chopped cilantro|
|1/4 cup||(60 mL) Butter|
|2 tbsp||(30 mL) Brown sugar|
|2||Plantains, cut on the bias – ¼” (5 mm) thick|
COOK bacon over medium-high heat until crisp, about 8-10 minutes. Using a slotted spoon, remove the bacon from the pan and pour off all but 1 tbsp (15 mL) of bacon drippings. Reserve the extra bacon drippings for use later.
ADD garlic, onion and pepper to the pan and cook until soft and fragrant. Add the reserved bacon drippings back in to the pan along with beans and their liquid, rice and bacon. Fry until heated through and starting to crisp at the edges of the pan. Garnish with chopped cilantro.
MEANWHILE, melt butter in a skillet over medium heat. Stir in sugar then add plantains. Cook for 3-4 minutes per side or until soft.
SERVE plantains along with the bacon, bean and rice mixture topped with a fried egg.
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