Insane Beans, Rice and Fried Plantains

Beans:
2c. dried black beans

1TB vegetable base
1c. sweet onion, chopped
2 garlic cloves, minced
2 bay leaves
2tsp dried cilantro
1/2tsp. coriander
1tsp. cumin
salt and pepper to taste

1. Soak beans in water over night.
2. Drain the water.
3. Use pressure cooker. Fill it with water, about 5cups.
4. Put vegetable base paste in the water along with all the other ingredients and seasons and cook until beans are soft.  My pressure cooker takes about 15-20min.


Coconut Rice:
2 1/4c. basmati rice**
1 13oz can of lite coconut milk
1/4c. water
3/4c. unsweetened dried shredded coconut
1tsp salt

1. Place the rice in a pot with the coconut milk and water.  Bring to a boil then turn on medium heat to simmer.
2. Toast the coconut on a skillet for 3-5min or until lightly brown.
3. Once the liquid has simmered out and the rice is finished cooking fluff in the toasted coconut, leave some for the garnish.
** I used brown rice and if I would do this again basmati is the way to go.

Mango salsa:
1 ripe mango, cubed
1c. tomatoes, diced
handful of cilantro
1/4c. red onion, diced
1 red pepper
1 orange pepper
1 garlic clove, minced
1tsp. kosher salt
1TB fresh lime juice
Optional: 1 jalapeño

Mix the ingredients together and set aside. (if you prefer it not chunky place the ingredients in a food processor so it's more like sauce). Leave some cubed mango for garnish.

Fried Plantain:
2 ripe plantains
2-3TB coconut oil
salt

1. Slice the plantains or cut them in circles.  In a large skillet bring the coconut oil to a simmer and then add the plantains. Fry until brown on each side, about 3min. Sprinkle with salt.

Serve with sliced avocado, fresh cilantro, lime wedges, cubed mango and toasted coconut.  Enjoy!