Brazilian Black Bean, Rice and Plantain Casserole with Minas Cheese Crust

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Grease a medium baking dish with the butter and set aside.

2. 2

   2. Place the rice in a saucepan with 240 ml water, 120 ml coconut milk, and 3 g salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes.

3. 3

   3. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add half of the onion and half of the garlic, and sauté for 3 minutes until fragrant.

4. 4

   4. Stir in the red bell pepper, cumin, sweet paprika, and black pepper. Cook for 2 minutes, stirring so the spices bloom in the oil.

5. 5

   5. Add the black beans, bay leaf, remaining 120 ml coconut milk, 120 ml reserved bean liquid or water, and 2 g salt. Cook over medium-low heat for 10 minutes, lightly mashing a small portion of the beans to thicken the mixture. Remove the bay leaf and stir in half of the cilantro.

6. 6

   6. In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the rest of the onion and cook for 2 minutes. Add the ripe plantain slices and brown them for 2 to 3 minutes per side, being careful not to break them. Sprinkle with a pinch of salt.

7. 7

   7. Fluff the cooked rice with a fork. Spread half of the rice in the greased baking dish. Cover with all of the black bean mixture, then arrange the browned plantain slices in an even layer.

8. 8

   8. Add the remaining rice over the plantains and spread the Minas cheese on top. Bake for 15 to 18 minutes at 220 °C / 425 °F, until the cheese is melted and browned around the edges.

9. 9

   9. Remove the casserole from the oven and let it rest for 5 minutes. Finish with the remaining cilantro and the chopped chives or scallions before serving.