This dish might be a bit more complicated than the usual hostelling fare, but everybody’s got to have their comfort foods, right? For me, nothing is more comforting than a hot, mushy plate of black beans and rice with a side of sweet plantains and a fried egg over the top.

While we were in Peru, we made our beans from scratch, which is easy, but time-consuming, making this a great dish for when you’re going to spend a day writing around the hostel rather than sight-seeing.

To make beans from scratch, it’s best to soak them overnight. Drain the beans, bring them to a boil, then drain that water, too (this is supposed to make them–and you–less flatulent. I don’t know how well it works, but I’ve been doing it anyway). Bring the beans to a boil again, and let them simmer until they’re soft (an hour or two, depending on soaking time).

Meanwhile, gather your cast of characters:

From left to right: white and brown rice, tomatoes, yellow onion, spices (cumin, cinnamon and cayenne), olive oil, garlic, red and green sweet peppers, cans of beans for cheaters, jalepeño, cilantro, and plantains.

Start the rice about a half-hour before you think you’ll be done with the beans. Aren’t sure how to tell? Just guess. We always get it wrong, and end up either waiting for the rice or finishing it way too early. If you’re cooking your own beans, start the rice when they begin to get tender, but still aren’t of the eating consistency. If you’re using canned beans, start the rice before you start chopping veggies for the beans.

The vegetable addition can be as involved or as simple as you want it to be. Generally, we chop up some onions, garlic, and peppers of the hot and mild varieties. Saute those in olive or vegetable oil until the onions are translucent and everything smells awesome. Save the tomatoes and cilantro.

Dump that delicious mixture in with the beans, and cook them all together until it seems right. What do we mean by that? The beans should be soft (they already were if you’re using a can), and it all should have a good, goopy consistency. As far as spices, I like to add cumin, cinnamon (just a dash), and cayenne or some other spicy pepper.

When you suspect that you’re just a few minutes from serving your masterpiece, start frying those plantains. Everyone has their own preference, but we like our plantains sweet. When shopping for plantains, the more mature they are the sweeter they will be–I like to eat them when they’re peels are deep yellow and black, right at the point when you’d throw a normal banana out. Always cook plantains before eating.

Arrange those plantains on a plate, toss the tomatoes and cilantro into the bean mixture just one minute before you take it off the burner, and start frying the eggs. Serve it up and enjoy the comforts of Good Home Cookin’!

Check out our other blog post about making Black Bean Burgers out of the leftovers.

Check out more photos at Roberts Photostream.

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