A Cuban sweet-savory side from Chicago chef Randy Zweiban.
What to buy: Be sure to use unsweetened coconut milk, available at most grocery stores; we’ve found that Thai brands work best. And look for plantains that are well mottled or all black—they’re much sweeter that way.
Game plan: Start soaking the beans the day before you want to make this dish.
For the coconut rice:
For the fried plantains:
Beverage pairing: Elsa Torrontes, Argentina. Argentina is mostly associated with big red wines, but it is also capable of producing lovely, aromatic whites such as this one from the grape called Torrontes. This medium-to-light bodied wine has floral, spice, and apple notes that liven the sweet/savory elements of the recipe and lift the density of the beans.