Black Beans. Spicy Orange Sauce. Caramelized Bananas.

Are you drooling yet?  I can't get over how much I love this.  I think I could eat it every day.  It is easy.

This is adapted from a recipe in The Family Dinner by Laurie David, which you should read, even if you don't like the recipes.  It is beautiful and reminds you of why you should eat with your family whenever possible.  I have made some changes to the recipe suit my kitchen better.

My children ate this without the spicy sauce, and they didn't complain.  They do think I've violated all the laws of nature to cook a banana.  The looks on their faces were hilarious.  My son went so far as to taste the banana, admit that it was good, and refuse to take another bite.  We were then forced to remind them (for about the 100th time) that their first night in a college dining hall will be a terrible shock.

So here's what you do:
First off, you'll need 1.5 lbs. of grilled fish, chicken, shrimp, tofu, whatever you like, as well as some rice.  White, brown, short, long, whatever.  Cook it.  This last time I made it, I tried making coconut rice.  I don't think I've quite figured it out yet, but when I do, I'll post the recipe.  If you know how, let me know.  Once you've got the rice taken care of, you're ready to make the sauce:

1/2 c. frozen OJ concentrate
1 orange, zested and juiced
2 T. soy sauce
1/4 c. vegetable oil
2 cloves of garlic
1/2 c. cilantro
1/2 chipotle chile in adobo sauce  (You buy these in a can, and you can freeze the ones you don't use.)

Take all those things and puree them in the blender.  Then put them in a small saucepan to simmer and forget about it for a while.

Now cook the beans.
1/2 yellow onion, chopped
2 cloves garlic, minced
2 t. chili powder
1 T. cumin
2 15oz cans black beans, drained and rinsed
1.5 c. low sodium chicken broth

Heat  small saucepan to medium heat.  Saute the onion until translucent.  Add the garlic, chili powder, and cumin.  Cook for 1 minute, stirring constantly.  Add the black beans and the broth and heat to a simmer.  Let that cook for 15 minutes.

Now cook the bananas.
Heat a nonstick skillet to medium high.  Pretty hot, but you don't need oil to smoke in it or anything.  You've got to get it hot enough to brown the bananas, though.  If you're making this on a hot night, a cast iron skillet on the grill might be just the thing.

4 bananas, peeled, sliced lengthwise
3 T. honey
1 T. olive oil
pinch cayenne
pinch salt

Toss the bananas with the honey and olive oil, and season with the cayenne and the salt.  Throw them in the pan and let them sit without stirring for a few minutes so that they get nice and brown.  Flip them once, cook a few more minutes, and you're done with that.

Now serve the plates:  rice, with beans and fish/chicken/shrimp/tofu, topped with the sauce and covered with the bananas.  And don't forget to invite me over.