Roasted Plantains and Beans

Just a simple Sunday dinner.

Slice 3 green plantains, then toss with olive oil, salt and pepper. Roast on 400 F for 15-20 minutes, until cooked and golden. Meanwhile, saute 1/2 cup red onion with 3 minced garlic cloves, add in two cans of drained beans (black and pinto), simmer 30 minutes. Season to taste and serve with hot sauce.

For the salad: chop 2 small (or 1 large) heads of Romaine lettuce and 1 tomato. Add pickled jalapenos, 1 cup of corn, 7 or 8 olives, and 1/2 cup red onion.

For the cilantro-cashew dressing: blend together 1/3 cup raw cashews with 1/4 cup water, 1/2 cup cilantro, 2 TBL apple cider vinegar, and lots of black pepper. Blend until very smooth.

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