This Fried Plantains with Creamy Blended Beans recipe comes together in about 30 minutes and is cooked all in one pot for a quick Breakfast meal that your family will love! So, let’s dive right into this delicious, flavorful dish that balances crispy plantains with creamy, seasoned beans, perfect for those busy evenings when comfort food is a must!
Ingredients Breakdown
- 1 pound dried black beans: These little powerhouses of nutrition are not just affordable but also incredibly versatile! You can use black, pinto, or even navy beans if that’s what you have in your pantry.
- 3 garlic cloves, left whole: Garlic is everything, right? It adds that undeniable aroma and flavor that just brings this dish to life. Put a couple cloves or even just one if you’re feeling light on garlic that day!
- 1 tablespoon kosher salt: Just a pinch here and there for seasoning. Trust me, your taste buds will appreciate it!
- ½ medium white onion, chopped: Onions are the perfect base for so many meals. They caramelize beautifully and add a sweet, savory depth to the beans!
- 2 tablespoons vegetable oil: Just enough for sautéing! Feel free to substitute with olive oil if you’d like a different flavor profile.
- 3 ripe plátanos (plantains): Oh my goodness, the star of the show! When they’re perfectly ripe, they’re sweet and fantastic, plus, they bring that lovely caramelization when fried.
- ½ cup coconut oil: This is what gives the plantains that coconut aroma and richness. Just a heads up, it’s also responsible for that addictively crispy texture!
- Cuajada and crema Salvadoreña for serving: These toppings are traditional and add a delightful creaminess, but don’t worry if you can’t find them! Sour cream or yogurt can work too.
Let’s Get Cooking!
Start with the Beans (about 2 hours): In a large pot over high heat, bring 8 cups of water to a boil. To this bubbling pot, add your sorted, rinsed beans and whole garlic cloves. Once the beans come to a boil, turn the heat down to low and let it simmer uncovered. This is the moment to relax! Just check the pot every 30 minutes or so and stir occasionally to make sure they don’t burn (we definitely don’t want that!).
Season the Beans (30 minutes): After about 2 hours, when the beans have become tender, season them with kosher salt. Allow them to cook until the liquid has reduced by one-third, this should take roughly another 20 minutes, until you’re left with perfectly flavor-packed beans.
Blend the Beans: Carefully spoon your cooked beans into a blender (you can reserve some cooking liquid). Add in 2 cups of that liquid along with 2 tablespoons of chopped onion. Blend until smooth. You want it creamy but not too watery, just the right texture!
Sauté the Onions (about 5 minutes): In a large saucepan over medium-high heat, warm 2 tablespoons of vegetable oil until it shimmers. Toss in the remaining chopped onion and stir until the onions become tender and slightly browned (about 5 minutes). The aroma will be so inviting; you’ll start to wonder if you can just skip to eating instead!
Combine the Beans: Remove the pan from the heat and carefully add the blended beans, caution, it might splatter! Return it to medium-high heat and stir it until thick and creamy, oh, it’s going to smell incredible! This will take about 10 minutes. Make sure to scrape the yummy bits off the bottom for that extra flavor!
Prepare the Plátanos: Now, here’s where the fun begins! Cut the ends off the plátanos, peel the skin, and slice them in half lengthwise. Each half gets sliced into three pieces, making for some stunningly golden, crispy bites.
Fry the Plantains: In a large frying pan over medium-high heat, melt your ½ cup of coconut oil. Once it’s hot and shimmering, carefully add the plátano slices in batches so they don’t overcrowd. Fry until the edges are caramelized and heavenly brown, about 5 minutes per side.
Drain: Transfer the fried slices to a plate lined with paper towels to remove excess oil. Oh my, aren’t they looking glorious?
Serve & Enjoy: Serve those golden-brown plantains right away! Pair with some cuajada and crema Salvadoreña on the side. You can even sprinkle a couple pinches of salt and pepper if you like that extra kick!
If you loved this Fried Plantains with Creamy Blended Beans recipe, be sure to check out my Salvadoran Chicken Sandwiches or my Ranch-style Eggs!
And, if you love Salvadorian cuisine, make sure to check this Full Guide Salvadorian Breakfast Recipes.
Why This Fried Plantains with Creamy Blended Beans Works
Quick & Easy
This dish comes together in under 30 minutes, making it perfect for busy weeknights when you need to whip up something fast for your family.
Comfort Food
It’s loaded with tons of flavor, thanks to the caramelized plantains and creamy beans. Each bite just screams comfort, like a warm hug after a long day!
Customizable
This recipe is SO flexible, switch up the beans, add spices you love, or even throw in leftover veggies! Whatever you have on hand will work wonders.
Minimal Cleanup
With everything happening in one pot, you’ll have less to wash afterwards, which means more time enjoying your meal with your loved ones.
Kid-Friendly
Yep, you heard that! The sweet fried plantains are a hit with kids (and adults!) alike. My picky eater devours this every time I make it!
Serving & Storage Tips
What to Serve With This
These golden goodness plantains pair wonderfully with rice, salad, or even as a side to grilled meats. And if you are feeling adventurous, lay down a layer of your favorite salsa for an extra kick!
Storage
Leftovers keep well in the refrigerator for up to 3-4 days. Just make sure they’re in a sealed container to stay fresh!
Reheating Instructions
For reheating, simply pop them back on the stove over low heat, stirring gently until warmed through. You can even add a splash of water to help steam them!
Freezer Friendly?
Yes! You can freeze the blended beans after cooking. Just let them cool and store in airtight containers. And when you’re ready to eat, thaw in the fridge overnight before reheating.
Honestly, this dish is not only delicious but also a wonderful memory-maker at the dinner table, everyone gets to dig in, share stories, and savor every bite. The comforting flavors, crispy textures, and those heavenly beans create an experience that you won’t forget. So go ahead, give it a try, and watch your family fall in love with Fried Plantains with Blended Beans too!
Go get cooking, can’t wait for you all to experience this! Happy cooking!
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Fried Plantains with Blended Beans
- Total Time: 150 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting dish that blends crispy fried plantains with creamy, seasoned beans, perfect for busy weeknights.
Ingredients
- 1 pound dried black beans
- 3 garlic cloves, left whole
- 1 tablespoon kosher salt
- ½ medium white onion, chopped
- 2 tablespoons vegetable oil
- 3 ripe plátanos (plantains)
- ½ cup coconut oil
- Cuajada and crema Salvadoreña for serving
Instructions
- In a large pot over high heat, bring 8 cups of water to a boil. Add sorted, rinsed beans and whole garlic cloves. Simmer uncovered, checking every 30 minutes.
- Once beans are tender, season with kosher salt and cook until liquid has reduced by one-third, about 20 minutes.
- Spoon cooked beans into a blender with 2 cups of cooking liquid and 2 tablespoons of chopped onion. Blend until smooth.
- In a large saucepan over medium-high heat, warm vegetable oil. Add remaining chopped onion and cook until tender and slightly browned, about 5 minutes.
- Carefully add blended beans to the pan and return to medium-high heat, stirring until thick and creamy, about 10 minutes.
- Prepare plátanos by cutting ends, peeling, and slicing in half lengthwise, then into three pieces.
- In a large frying pan, melt coconut oil over medium-high heat. Fry plátano slices in batches for about 5 minutes per side until caramelized.
- Drain fried slices on paper towels and serve immediately with cuajada and crema Salvadoreña.
Notes
Customize the dish by using different beans or adding spices to suit your taste!
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg