Beans and Bananas
Living and cooking in the Caribbean Islands was an amazing learning experience on many levels. I learned about new ingredients, did a lot of sailing and fishing, and fell in love with the culture.
One of my favorite things about living in the Islands, besides the beach, was that my yard was full of fresh ingredients that I could find and use year round.
Banana figs, smaller, sweeter versions of the well know supermarket banana found in the states, grow like crazy. There are a ton of them, and the don’t last long!
You can find them hanging on porches from hooks after they have been cut down from the tree. They get used up in desserts and bread. My favorite way to use them is a trick I learned from a neighbor. I never use a proper recipe for anything while cooking at home, and you won’t need one for this.
soak the black beans overnight in water and rinse well.
cover beans with water in large stock pot.
add about a tablespoon of coconut oil, a giant pinch of black pepper and some chopped garlic and onion. Fresh peppers are a nice addition-scotch bonnet is a favorite in the islands, but we typically use jalapeño or poblano at Fibonacci Food.
when the beans are soft (about 30-45 minutes), add a big pinch of sea salt to taste, and drop in the ripe, or over ripe banana. Smash them with a potato masher, or use an immersion blender until you’ve reached the consistency you’d like.
This is a surprising and healthy side for grilled or pan seared fish, Jerk pulled pork, rotisserie chicken, or stewed vegetables with Caribbean curry.
*Bonus-kids love it, and it freezes well!