Description
Crispy fried plantains are the perfect
vehicle for a vibrant bean and avocado salsa.
Ingredients
Units
Scale
- 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