Our most popular appetizer is fried plantains served over black bean puree, all drizzled with a little (or a lot) of sour cream. Make sure the plantains are ripe; the skin should be almost completely black. Fried plantains are also great served by themselves.
- 1 1/2 cups vegetable oil
- 3 ripe plantains, peeled and cut into 2-inch diagonal slices
- 2 cups cooked black beans, drained
- 1/3 cup sour cream
In a large, heavy skillet over medium heat, heat the oil until it is fragrant and fry the plantains for 4-6 minutes, or until they are a dark golden brown. Using a slotted spoon, transfer them to paper towels to drain.
Puree the beans in a blender or food processor, adding some broth from the beans if the puree is too thick.
Make a bed of puree on each of 6 small plates and top with the plantains. Drizzle with the sour cream. Serve warm.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
685 calories; 58g total fat; 6mg cholesterol; 277mg sodium; 40g carbohydrates; 7g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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