Plantain Curry

 Ingredients:

1 tablespoon coconut oil
2 green onions, chopped
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon ginger, minced
6 sprigs thyme
1 tomato, chopped
1 teaspoon coriander
1/4 teaspoon allspice
1 teaspoon black pepper
1 scotch bonnet
2 tablespoons curry powder
14 ounces kidney beans
1 small sweet potato, peeled and chopped
2 ripe plantains, cut into half moons
14 ounces coconut milk
a bunch of spinach or callaloo
salt, to taste

Cook the white part of the green onion and the onion in the oil. Add the bell peppers followed by ginger, thyme, tomato, coriander, allspice, black pepper, and curry. When they are aromatic, add the whole scotch bonnet, beans and sweet potato as well as water or stock. Simmer until the sweet potatoes are almost tender. Add the green part of the green onion, plantains, and coconut milk. Simmer until they are thoroughly cooked. Remove the scotch bonnet and add the spinach and season with salt.

Serve with rice.

Black Eyed Pea and Plantain Salad

 Ingredients:

2 ripe plantains, cut into 1 inch pieces
1 tablespoon coconut oil
salt, to taste
1 mango, diced
1/2 red onion, sliced
1 avocado, diced
1 red chili, seeded and minced
cilantro, chopped
1 red bell pepper, chopped
1 tablespoon hemp seeds
1-1/2 cup black eyed peas
juice of 1 lime
2 tablespoons agave

Fry plantains in the oil and season with salt. Set aside to cool.

Combine remaining ingredients in a bowl with the plantains.

Plantain and Black Bean Burritos

Ingredients:

1 teaspoon coconut oil
2 cloves garlic, minced
1/2 onion, finely chopped
1-3/4 cup black beans
1-1/2 teaspoon mexican seasoning
salt, to taste

1-2 tablespoons coconut oil
2 plantains

guacamole
cilantro lime rice
flour tortillas

Cook the garlic and onion in the oil. Add the beans, seasoning, and salt. Slightly mash the beans with a fork and set aside.

Meanwhile, slice the plantains into 1/2 inch thick pieces and fry on each side until golden, sprinkling with salt, as desired.

Assemble burritos by heating the tortillas and filling with rice, beans, guacamole, and plantains.

Plantain and Red Bean Salad

Ingredients:

1 tablespoon coconut oil
2 ripe plantains, diced
1-1/2 cup red beans
1-1/2 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 jalapeno or habanero, seeded and minced
1 avocado, diced

3 tablespoons cilantro, chopped
1 teaspoon agave
juice of 1 large lime
1 tablespoon avocado oil
salt and black pepper, to taste

Sautee the plantains in the oil for about 5 minutes and set aside to cool.

Combine the plantains with the remaining ingredients and add the dressing and avocado before serving.