This recipe is an attempted recreation of the “east van town” dish from the restaurant Foundation; I like it because it has a high tastiness to ingredient ratio, and I usually have the ingredients around anyway.
If I hadn’t had these at a restaurant, I would file the recipe under ‘experimental dishes my vegan former roommate and now BFF would make’; he combined black beans with all kinds of unusual things, like chocolate. I promise you, these might sound weird, but taste delicious. So without further ado:
- 2 cans black beans, or the equivalent in pressure-cooked
- 2 ripe bananas, chopped length-wise into circles, and then into quarters
- 2 large onions
- 1 small can (165ml) coconut milk
- 1 cup jasmine rice (my fave)
- Juice of 1/2 lime
- Cayenne pepper
- (if you’re feeling fancy): mango, cilantro, green onion and/or Sriracha for garnish
Cook jasmine rice by whatever method you usually use (or this one).
Fry onions in vegetable oil until translucent; add 1 tbsp Vegeta and 1/2 tsp cayenne pepper, and coconut milk. Stir until dissolved, then add bananas and black beans. Add just enough water to keep the beans from burning (you don’t want it to be too soupy); cook for 10-15 minutes. Add lime juice and garnish at the very end. As with most things I make, this dish tastes even better the next day.