Cuban-style black beans

Beans, dried black, rinsed, drained	1 pound
Onions, halved	2 medium
Bell peppers, green, halved	2 medium
Bay leaves	2 + 2
Water, cold	8 cups
Garlic, smashed	3 cloves
Salt, kosher	1 teaspoon +
Oil, extra-virgin olive	¼ cup + 2 tablespoons
Wine, dry white	¼ cup
Cumin, ground	1 ½ teaspoons
Oregano, dried	1 ½ teaspoons
Tomato paste	1 teaspoon
Pepper, freshly ground	1 teaspoon
Cilantro, chopped
Lime wedges

1. Combine the beans, half an onion, half a pepper, 2 bay leaves, and water in a pressure cooker. 
2. Lock the lid, select Beans (if using an InstantPot), press Adjust to set the pressure on high, and set the timer for 15 minutes. 
3. Release the pressure naturally, and discard the onion, pepper, and bay leaves. 
4. Finely chop the remaining onion and pepper halves. 
5. Sprinkle 1-teaspoon salt on the smashed garlic, and rub to form a paste. 
6. Heat ¼-cup oil in a large skillet over medium heat. 
7. Add the onion, peppers, and garlic-salt paste. 
8. Cook, stirring occasionally, until the onions are translucent, about 8 minutes. 
9. Stir in the remaining 2 bay leaves, wine, cumin, oregano, and tomato paste. 
10. Cook, stirring, until the tomato paste is incorporated and the wine has evaporated, about 2 to 3 minutes. 
11. Remove the cover from the pressure cooker, select Sauté, and stir in the onion-pepper mixture; season with salt and pepper. 
12. Simmer until the beans are cook through, about 30 minutes. 
13. Drizzle with remaining 2-tablespoons oil. 
14. Serve the beans with cilantro and lime wedges. 

Recipe from Food&Wine Magazine, March 2018.

Crispy fried sweet plantains

Oil, canola	4 cups
Plantains, peeled, cut diagonally into ½-inch pieces	4
Salt, fine sea	¾ teaspoon

1. Heat the oil in a heavy, high-sided skillet over medium-high heat to 350°F. 
2. Add half of the plantain slices and cook until the bottoms are mahogany-colored with speckles of yellow poking through, 3 to 4 minutes. 
3. Flip and cook until deeply caramelized, about 3 minutes. 
4. Remove with a mesh skimmer to a paper towel-lined baking sheet, and sprinkle with half of the salt. 
5. Repeat with the remaining plantains and salt. 

Recipe from Food&Wine Magazine, March 2018.

Toasted rice pilaf

Oil, extra-virgin olive	¼ cup
Rice, uncooked	2 ½ cups
Salt, kosher	1 teaspoon
Water	5 cups

1. Heat the oil in a large saucepan over high heat until shimmering. 
2. Add the rice and cook, stirring with a wooden spoon, until the edges of the grains are translucent and each grain is coated with oil, about 2 minutes. 
3. Add the salt and water and cook, stirring, until mixture comes to a full boil. 
4. Reduce heat to medium, and let the rice simmer vigorously, without stirring, until half of the water is absorbed, 7 to 8 minutes. 
5. Cover, reduce heat to low, and cook, without stirring, until the water is completely absorbed, about 15 minutes. 
6. Remove from heat and let stand, covered, 5 minutes. 
7. Fluff the rice gently with a fork; cover and keep warm until ready to serve. 

Recipe from Food&Wine Magazine, March 2018.