Tostones with Black Beans

🛒 Ingredients

• Green Plantains 200 g · 230 kcal
• Black Beans (cooked) 90 g · 114 kcal
• Olive Oil 15 g · 132 kcal
• Onion 15 g · 6 kcal
• Garlic 5 g · 7 kcal
• Green Bell Pepper 15 g · 4 kcal
• Ground Cumin 1 g · 0 kcal
• Dried Oregano 0 g · 0 kcal
• Vegetable Broth 30 g · 0 kcal
• Fresh Lime Juice 5 g · 0 kcal
• Fresh Cilantro 2 g · 0 kcal

👨‍🍳 Instructions

1. To prepare the black beans, heat a tablespoon of olive oil in a pot over medium heat, then sauté diced onion, garlic, and bell pepper until softened, about 5-7 minutes.
2. Add the cooked black beans, vegetable broth, ground cumin, dried oregano, and a pinch of salt to the pot; simmer for 15-20 minutes, stirring occasionally, until the flavors meld and the beans are tender.
3. For the tostones, peel the green plantains and slice them into 1-inch thick pieces. Heat enough olive oil in a heavy-bottomed pan to submerge the plantains by about an inch, to 350°F (175°C).
4. Fry the plantain pieces for 3-4 minutes per side until light golden, but not fully cooked. Remove from oil and flatten each piece using a tostonera or the bottom of a glass.
5. Return the flattened plantains to the hot oil and fry again for 2-3 minutes per side until deeply golden brown and crispy. Season with a pinch of salt immediately after frying.
6. Serve the hot tostones immediately alongside the warm black beans, garnished with fresh cilantro and a squeeze of fresh lime juice for an authentic touch.