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1
Saute bacon with canola oil in a large, heavy-bottomed saucepan over medium heat until bacon renders most of its fat.
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2
Add all vegetables and saute, stirring occasionally, until they are tender and slightly caramelized.
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3
Drain beans and add them to the pan along with bay leaf, cumin, coriander, and broth; bring to a boil.
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4
Reduce heat to medium-low and simmer beans uncovered until completely tender, about 1 1/4 hours.
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5
Make sure beans stay completely covered with liquid during cooking; add water if needed.
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6
When beans are ready, strain them, reserving the cooking liquid.
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7
Return cooking liquid to the stove and simmer over medium heat until reduced by half, then stir back into the cooling beans.
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8
Season with salt and freshly ground black pepper.
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9
Heat canola oil in a large saucepan over medium heat.
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10
Add red onion and cook, stirring occasionally, for 3 to 4 minutes or until soft and translucent.
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11
Add water and coconut milk, and bring to a boil.
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12
Stir in rice and bring mixture to a boil.
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13
Season with salt and white pepper.
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14
Reduce heat to medium-low to keep mixture at a simmer.
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15
Tightly cover the saucepan, and cook until rice is tender and liquid is absorbed, approximately 20 minutes.
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16
Remove rice from heat and allow to rest, covered, for 5 minutes.
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17
Remove the lid and fluff rice with a fork.
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18
Peel plantains, and quarter them lengthwise.
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19
Slice the 8 strips of plantain into about 8 pieces each.
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20
Melt butter in a medium frying pan over medium heat.
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21
When it starts to foam, add plantains.
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22
Saute plantains until they are tender and edges are golden.
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23
Season with salt and freshly ground black pepper, then remove to a paper towel to drain.
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24
To serve, combine beans with coconut rice and plantains.
