24 Plant Frijoles Negros With Caramelised Plantain, Whipped Feta, Pink Pickled Onions, Avocado & Coriander Lime Brown Rice

Method

1. Boil water in your kettle, and take out two large saucepans and a frying pan.
2. Add boiling water from the kettle to one of the saucepans, place it over medium-high heat, and bring it to a rolling boil. Add the brown basmati rice and boil uncovered for 18-20 minutes, until the rice is tender with a slight bite, then drain using a fine sieve. Return the rice to the pan, cover with a lid, and let it steam until the meal is ready.
3. Place the other saucepan over a medium heat and add the frijole sauce and the whole tin of black beans . It is important to include the liquid from the tin, as it will add creaminess and a deep colour to the sauce. Bring to a simmer and cook for a further 5 minutes, until the sauce is slightly thickened.
4. Peel, destone, and slice the avocado , then season with the juice of half a lime , salt, and pepper. Slice the remaining half of the lime into wedges. Finely chop half of the coriander including the stalks and pick the rest of the leaves for garnish.
5. Place your frying pan over a medium heat and add a drizzle of olive oil. Peel and slice the plantain into 2cm-thick pieces, then add to the pan and fry on both sides until golden, about 2–3 minutes per side.
6. Before serving, fluff up the brown basmati rice with a fork. Stir in a squeeze of lime juice, finely chopped coriander in the rice and season with salt and pepper to taste.
7. Divide the rice between serving bowls and ladle over the frijole sauce . Add the sautéed plantain , sliced avocado , and pink pickled onions on the side, along with a dollop of feta drizzle . Finish with a scattering of fresh coriander leaves and a squeeze of fresh lime . Enjoy!

Highlighted = a make-ahead base; that's where it goes in.