Brazilian Beans and Rice

3 green-tip medium bananas
1 large onion, chopped
1 large garlic, minced
2 tbsp. minced fresh ginger
1 tbsp. oil
½ lb. ground beef
½ lb. pork sausage
1 tsp. cumin
¼ tsp. cayenne pepper
1 15oz. can kidney beans
1 11oz. can black bean soup
1 8oz. can stewed tomatoes
2 tsp. minced cilantro or parsley
4 to 6 cups shredded lettuce
3 to 4 cups hot cooked rice

Cut bananas in half crosswise, then lengthwise. In large skillet, sauté onion,
garlic and ginger in oil; push to side of skillet. Add bananas; sauté
30 to 45 seconds. Remove bananas to plate. Add beef, sausage, cumin and
cayenne; brown, stirring in onion mixture. Add undrained beans, soup and
tomatoes. Cover; simmer 30 minutes, stirring occasionally. Remove from
heat. Stir in cilantro. Place bananas on top. Cover; cook 1 minute.

Mound 1 cup lettuce on each plate. Top with ½ cup rice, then bean mixture,
spooning bananas to side.

Makes 4 to 6 servings