Memories of Panama Banana Black Beans

Backpacking Central America this summer found me cooking off what was local and fresh. Caribbean side Panama meant lots of black beans, bananas, and general tropical deliciousness. This is a quick, easy, and backpacker economical dish you can whip up in 5 minutes....and super yummy! Fatty Patty tip of the day...don't skimp with the lite coconut milk...it isnt even half as rich and decedent!

2 cans of black beans, well rinsed

1/2-3/4 cup coconut milk

1 tsp cayenne (this is a spicy one - adjust accordingly)

1/2 bunch of green onions, chopped

2-3 bananas, sliced

Salt and pepper to taste

Over medium heat, cook the black beans and coconut milk until they begin to reduce and are visibly warm and a little bubbly. Add the cayenne pepper and green onions and allow to cook down further, until the mixture appears to thicken quite a bit more. Add the bananas and cook about 2 minutes more. Before serving, let this cool a little bit since this is when it all really comes together. I serve this over nutty brown rice... Mmmm...