*Photo Credit Rach Weber

 

When I sat down with Nashville-based guitarist and composer Colin Poulton, our conversation naturally drifted from jazz to food — and somewhere in between, I found my next recipe. Inspired by Colin’s stories of growing up around Puerto Rican flavors, I couldn’t resist creating a dish that felt like home for him: crispy tostones served with Puerto Rican-style beans and rice — comfort food with rhythm, much like his music. Check out the recipe below! 

For Colin, music has always been a given. Growing up in Connecticut in a home filled with instruments, he remembers his dad on guitar, his mom on piano and vocals, and the sound of live music every Sunday at church. By the time he got his first drum set at five, the rhythm was already in his bones. “It was just always there,” he says, reflecting on a childhood steeped in melody. Before settling into his jazz trio, Colin’s journey took him through rock, country, and a few Nashville side gigs. His earliest guitar inspiration was John Petrucci of Dream Theater — a guitarist known for both his precision and passion. That sense of mastery stayed with Colin, shaping how he approaches every instrument and ensemble.

Colin Poulton Bandcamp

His latest release, Hot Water, is a sleek, sophisticated jazz EP recorded live with his trio. It’s a snapshot of Colin’s creative pivot — from the high-energy Nashville circuit to something more intimate and expressive.

I wanted it to sound fresh, he explains. Like something that channels my mix of influences in a way that feels true to me.

The first track, “The Admiral’s Misadventure,” imagines a Portuguese sea captain navigating chaos—storms, crew trouble, bad luck—all unfolding like a musical cartoon chase. It’s whimsical and cinematic, showing Colin’s playful side. Then there’s “Revolution Blues,” originally written during the social unrest of 2020—a reflection on the world’s turbulence and change. “It was about that feeling of history moving forward,” he says. The reworked version blends darker tones and Brazilian rhythms, carrying both urgency and depth. Finally, “All of Me” closes the EP with reverence—a nod to jazz tradition and the musicians who built it. Recorded in one live take, the trio played without overdubs, capturing the raw, organic pulse of genuine collaboration.

These days, Colin’s juggling a full setlist — gigs, writing sessions, and life with two kids. He and his wife welcomed a baby girl earlier this year, adding a new layer to his role as a dad. With an 11-year-old son he co-parents, Colin’s been navigating fatherhood for years, but he still laughs at the curveballs that come with a new baby. “You think you’re ready,” he says, “but you’re not.” Still, the music keeps flowing, and he’s focused on booking shows and letting the trio evolve naturally. Make sure to listen to all of Colin Poulton’s music on all streaming platforms. 

Colin Poulton Linktree

 

*Photo Credit Jon Walder

 

 

Food, much like music, connects Colin to his roots. His mom’s side of the family is Puerto Rican, and those flavors defined his childhood — mainly rice and pink beans simmered in tomato sauce, crispy tostones, and pernil, the slow-roasted pork shoulder that shows up at every big family gathering. 

That taste just takes me back, he says. My dad eventually learned how to cook it — he makes a really good one.

At home, Colin and his wife cook with a focus on both health and heartiness. She’s training to be a functional nutrition counselor, and together they experiment with gut-friendly, gluten-free meals that stay flavorful. However, Colin admits he’s not too strict — his days usually start with scrambled eggs on toast and end with something hearty and homemade. They roast a chicken once a week, make large batches of pasta sauce, and host dinner parties when they can.

Food brings people together, he says. Everyone needs to eat — it’s universal.

When it comes to dessert, Colin is all about nostalgia. Mint chocolate chip ice cream is his favorite, followed by banana pudding and his grandmother’s ambrosia — a Southern classic with oranges and coconut. His ultimate treat? A Boston cream donut from Dunkin’ Donuts.

After our chat, I couldn’t stop thinking about those family dishes Colin described — the rice, beans, and tostones crisped just right in hot oil. So I headed to the kitchen to make my own version: golden tostones served with Puerto Rican-style beans and rice, a plate full of warmth, memories, and a little rhythm. It’s simple, soulful, and the perfect way to bring a bit of Colin’s story to your table. A dish that’s crisp on the outside, comforting at the center, and as layered as his music. Check out the recipe below! 

 

 

Tostones with Puerto Rican-Style Beans and Rice

Serves: 4 

Prep Time: 15 minutes 

Cook Time:  30 minutes

Ingredients for the Puerto Rican-Style Beans

  • Cooked white medium-grain rice
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons sofrito
  • 8 ounces tomato sauce
  • 2 cans (15-16 ounces) pink beans, drained and rinsed
  • 1/2 pound gold potatoes, peeled and diced into large pieces
  • 1 1/2 cups water
  • 1 packet Sazón with Coriander and Annatto
  • 1 teaspoon adobo powder
  • 1/2 teaspoon garlic powder
  • Sea salt and ground black pepper, to taste
  • 2 tablespoons Manzanilla pimento-stuffed olives

Ingredients For the Tostones

  • 3 green plantains (firm and unripe)
  • Vegetable oil, for frying
  • Sea salt, to taste

Directions

  1. In a medium saucepan, sauté the sofrito in extra-virgin olive oil for 3 minutes over medium heat.
  2. Add tomato sauce, beans, water, and sazón. Season with sea salt, pepper, adobo, and garlic powder, and stir.
  3. Add potatoes and olives and bring to a boil. Reduce the heat to low and simmer for 30 minutes until potatoes are cooked through. You can check them with a fork if unsure they’re done.
  4. Cook rice according to package directions.
  5. Peel plantains by cutting off the ends, scoring the skin lengthwise, and removing the peel. Slice into 1-inch thick rounds.
  6. Heat about 1 inch of oil in a skillet over medium-high heat.
  7. Fry the plantain slices in batches for 2 minutes on each side until golden. Remove and drain on paper towels.
  8. Flatten each piece gently with the bottom of a cup or tostonera.
  9. Return to hot oil and fry again for 2 minutes per side, until crisp and golden. Sprinkle immediately with sea salt.
  10. Serve the tostones with Puerto Rican-style beans over hot rice. Enjoy!