Description
Move over chips, because fried, smashed plantains are here and they are so good. Serve with a bean and avocado salsa for a colorful appetizer.
Ingredients
Scale
Tostones
- 2 Plantains, slightly green
- ¼ cup coconut oil
- salt to taste
- Bean Salsa (recipe follows)
Bean Salsa
- 1–15 oz 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
- ¼ cup chopped fresh cilantro
- ¼ tsp salt or to taste
- 1½ tsp lime juice
Instructions
Tostones
- Heat coconut oil in a pan. In the meantime, peel and cut the plantains: cut the ends. Run a pairing knife through the length of the plantain, separate the skin and take out the plantain. Slice into 1 inch slices
- When the oil is hot, fry plantains slices over medium high heat, 5 minutes per side
- Remove from heat and set aside until they are cool enough to handle.
- Place plantain slices on a cutting board. With a heavy bottomed glass, press slightly on each slice.
- Serve warm with bean salsa
Bean Salsa
- Combine all the ingredients in a bowl and toss well. Refrigerate until ready to serve.
- Serve with tostones
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Latin American