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Quick Fix: Fried Plantain, Sauteed Mushrooms and Red Beans

September 10, 2009


This may not be the most visually appealing meal I’ve made, but it sure was one of the most delicious!

I’ve discovered that the hungrier I am, the faster I cook and the better my meals tend to be. Perhaps it’s because slow deliberation causes me to second-guess myself and the ingredients I choose to use, whereas quick thinking allows more culinary freedom. That certainly seemed true with this dish, which took about 30 minutes to make.

First I cut up and fried two whole plantain. I’m getting a lot better at frying them! (For instructions, check out this post. I was taught by my Sierra Leonian friend Delwin). The plantain was more yellow than I would have liked, so I lightly sprinkled a little brown sugar to enhance its sweetness.

Then, I sauteed the mushrooms. I used the entire container of mushrooms, with about a quarter of an onion and a healthy sprinkling of lemon pepper seasoning. I sauteed them in an olive oil and water mixture, in low heat. The pan was covered, and cooking time was about 10 minutes.

Once those were done, I opened a can of red beans (the kind with sauce included) and let it cook under medium heat for about 10 minutes.

Once everything was cooked, I poured it in a bowl and dug in. I should have cooked rice to go with it, but laziness got the best of me. Nevertheless, it was still a really great dish!

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