Description
A comforting dish that blends crispy fried plantains with creamy, seasoned beans, perfect for busy weeknights.
Ingredients
Scale
- 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