Salvadorean Beans and Baked Plantains

Salvadorean Beans and Baked Plantains

This is one of the most traditional dishes in El Salvador and it brings back childhood memories because this is one the first meals I learned how to cook. The plantain is a type of banana and can be eaten as a side dish or dessert, it requires cooking, and it’s popular in Latin American, Caribbean, and African dishes.

Beans:

  • 3 cups or more cooked pinto beans
  • 1/2 sliced onion
  • 1/2 bell pepper, diced
  • 2 tablespoons grape seed oil
  • salt and pepper

1. Heat the oil and sauté the onions and bell pepper on medium heat until they start to brown and caramelize. You will cook the beans in the same pan.

2. Blend the onions and bell pepper with the beans until smooth. Turn off the heat to prevent the oil and pan from burning.

3. Pour back in the same pan and cook for about 10 minutes on medium-low heat.

About 8 servings or more.

Plantains:

  • 3 ripe plantains (they should be brown on the outside)
  • 2 tablespoons grape seed oil

1. Preheat the oven to 425.

2. Slice the plantains diagonally into 1/4 inch slices and brush with oil. Place them on a baking sheet and bake for 30 minutes.

About 4 servings.

*Plantains can also be fried but baking or broiling them is a healthier alternative.

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