Sides Recipe

Prep

Mince garlic, thinly slice the onion, slice the red bell pepper into 1/2-inch strips, halve and slice the zucchini, separate broccoli into small florets, and julienne or thinly slice the carrot.

Heat a large skillet or sauté pan over medium-high heat. Add 2 tbs olive oil and swirl to coat.

Add the sliced onion and cook 2–3 minutes until translucent and beginning to soften.

Add minced garlic and cook 30 seconds until fragrant, stirring so it does not brown.

Add bell pepper, carrot, and broccoli. Sauté 3–4 minutes, stirring frequently, until broccoli is bright green and beginning to tenderize.

Add zucchini and continue to cook 2–3 minutes more until zucchini is just tender but still has bite.

Season with 1 tsp salt, 1 tsp black pepper and 1/4 tsp red pepper flakes (if using). Toss to combine and adjust seasoning to taste.

Remove from heat, stir in 2 tbs chopped parsley or cilantro, and transfer to a serving pan. Keep covered and warm until service.

Rinse 2 cups long-grain white rice in a fine-mesh sieve under cold water until the runoff is clear to remove excess starch.

In a medium saucepan, combine the rinsed rice, 3.5 cups water, 1 tsp salt, and 1 tbs butter or oil. Stir once.

Bring to a boil over high heat uncovered. Once boiling, reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid.

After 15 minutes, turn off the heat and let the rice sit, covered, for 10 minutes to steam. Fluff with a fork before transferring to a hot-holding pan.

Peel the ripe plantains: cut off the ends, slice through the skin lengthwise and lift the peel away. Slice each plantain on the diagonal into 1/2-inch-thick pieces.

Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering but not smoking (about 325–350°F if using a thermometer).

Carefully add plantain slices in a single layer (work in batches to avoid crowding). Fry 2–3 minutes per side until deep golden-brown and caramelized.

Use a slotted spoon to transfer cooked plantains to a paper-towel-lined tray. Sprinkle with 1/2 tsp salt while still hot to taste.

Keep warm in a low oven (200°F/95°C) on a sheet pan while finishing remaining batches.

Heat 1 tbs olive oil in a medium saucepan over medium heat.

Add 1/2 diced yellow onion and sauté 3–4 minutes until softened and translucent.

Add 1 minced garlic clove and cook 30 seconds until fragrant.

Stir in 2 cups drained and rinsed black beans, 1/2 cup broth (or water), 1/2 tsp ground cumin, 1/4 tsp dried oregano, and bay leaf if using.

Bring to a gentle simmer, reduce heat to low, and simmer uncovered 8–10 minutes to allow flavors to meld and slightly thicken. Mash 1/3 of the beans lightly with the back of a spoon for a creamier texture if desired.

Season with 3/4 tsp salt and 1/2 tsp black pepper. Stir in 1 tbs lime juice and 1 tbs chopped cilantro if using. Remove bay leaf before serving.

Keep warm in a covered pan for service.