Fried Plantains with Black Beans, Roasted Poblanos, Avocado, and Pickled Red Onion

Fried Plantains with Black Beans, Roasted Poblanos, Avocado, and Pickled
Red Onion

Colombian equivalent of Caribbean tostones

From our friends at Serious Eats


Patacones are the Colombian equivalent of Caribbean
tostones—double-fried green plantains. Just like cooking a french fry, you
start with a starchy chunk of green plantain, cook it once at a low
temperature, then cook it a second time at a higher temperature to crisp it up.
The difference is that with patacones, you smash them into a flat disk in
between. This shape makes them ideal for loading up with toppings. In this version,
I go with black beans (canned are fine), roasted poblano peppers, slices of
creamy avocado, and a few pickled red onions.

YIELD: Makes about 24 fried plantains,
serving 4 to 6

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes



2 quarts vegetable oil

4 green plantains, peeled and cut into 1-inch

2 poblano peppers

1 (15-ounce) can black beans, drained

1 (4-ounce) can chopped green chiles

1 to 2 avocados, thinly sliced

Kosher salt

1 batch pickled
red onions

3 tablespoons freshly chopped cilantro




In a large wok or Dutch oven, heat oil to 300°F.
Add plantains and cook until pierced easily with a knife, but not browned,
about 8 minutes. Transfer to a paper towel-lined plate and set aside.

Place poblano chiles directly over the flame of
a gas burner or as close as possible to the broiler element of an electric
oven. Cook, turning occasionally, until deeply charred and blacked on all sides
and completely tender, about 8 minutes. Wrap with foil and set aside.

Combine black beans and chopped chiles in a
small bowl. Press with back of form to mash lightly.

Carefully peel poblanos under cold running water
(or if you can, peel them without rinsing them). Discard stem an seeds and
slice flesh into thin strips.

Smash each plantain under a metal can to about
1/4-inch thick. Reheat oil to 400°F. Add plantains (working in batches if
necessary). Adjust heat to maintain a temperature of 350°F to 375°F. Fry,
agitating occasionally, until plantains are golden brown and crisp, about 4
minutes. Transfer to a paper towel-lined plate and season with kosher salt.

To serve, spread each plantain with some bean
mixture, a slice of avocado, a few strips of pepper, some pickled red onions
(along with a jalapeño or serrano slice from the pickles), and a sprinkle of

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