“Tostones” are basically smashed fried plantains and are staples in Latin American and Caribbean cuisines. One of our friends from Nicaragua taught us the recipe, and we combined it with this been salsa to add some freshness and balance to the dish.
Make sure to use plantains that aren’t very ripe and cut the slices thick enough, so they an be “smashed” later on.
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Tostones with Bean Salsa
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
Crispy fried plantains are the perfect
vehicle for a vibrant bean and avocado salsa.
Ingredients
- 2 (454 g) Plantains
- 1/4 cup coconut oil
- Salt
- 1-15 oz (425 g) can dark kidney bean or black beans
- 2 jalapeño peppers, diced small
- 1 medium tomato , seeded and diced small
- 1 small Hass avocado, diced small
- 1/4 cup chopped fresh cilantro
- 1/4 tsp salt
- 1 1/2 tsp lime juice
Instructions
- Heat coconut oil in a pan. Meanwhile, peel and cut the plantains: cut the ends, run a paring knife through the length, separate the skin, and remove the plantain. Slice into 1-inch slices.
- When the oil is hot, fry plantain slices over medium-high heat for 5 minutes per side.
- Remove from heat and set aside until cool enough to handle.
- Place plantain slices on a cutting board. Press slightly on each slice with a heavy-bottomed glass.
- Serve warm with bean salsa.
- Combine all ingredients in a bowl and toss well.
- Refrigerate until ready to serve.
- Serve with tostones.
Notes
- For perfectly ripe plantains, choose those with dark brown/black peels and slightly soft flesh.
- To prevent the salsa from browning, gently toss with a squeeze of lime juice before refrigerating.
- Leftover tostones can be reheated in a dry skillet over medium heat until crispy; add a little oil if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 2 servings
- Calories: 350
- Sugar: 15
- Sodium: 300
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 10
- Protein: 8
- Cholesterol: 10
Frequently Asked Questions
Do I need to use green plantains or can I use yellow ones for tostones?
Green plantains are required for tostones. Yellow or ripe plantains are too soft and sweet, so they won’t hold the double-fry process and will fall apart when you smash them.
What oil temperature should I use when frying the plantains?
Aim for around 350F. Too low and the plantains absorb excess oil; too high and the outside browns before the inside cooks through. A cast iron pan or deep skillet works well for maintaining steady heat.
Can I make the bean salsa ahead of serving?
Yes, the bean salsa holds up well if made a few hours in advance. Keep it refrigerated and give it a stir before serving since the juices can settle to the bottom.
