If you look through my earlier posts you will find a recipe for arroz con habichuelas ...otherwise known as rice and beans. Growing up, this was the staple of our family meals. One of my favorite accompaniments and a delicious side to this meal was platano maduro....or ripe plantains. Specifically, fried ripe plantains. Plantains are like bananas, but they are not your typical banana. You can seek them out in the Hispanic section of your grocery...if you are lucky to have one. This banana-like fruit is fabulous! It is popular for the two methods in which it has been traditionally made, but it is versatile. If you are a foodie, like me, explore its potential. Whether ripe or raw, the plantain is delish!!!Fried Platano Maduro
*As you may know from my earlier posts...I do not cook in absolutes. I will try to give a good estimation but cooking is not an exact science...it's a fun exploration...so, enjoy yourself.
What you need:
Ripe plantains....however many you want to cook
about a cup of some kind of good vegetable oil..add more as needed
Peel your ripe plantains and slice them at a diagonal (As a kid, and now, I always enjoy a few slices of raw, very ripened plantains before cooking. My mom used to yell at me for stealing them...so delicious!!)
Initially heat your oil to a medium/high
Place the plantains in your pan of oil
Lower the temperature to a simmer
Brown them on one side, then flip and cook until cooked through...maybe 5 mins.on each side....don't let them burn...just saute..the edges will caramelize*note...when shopping for the best platano maduro plantains, they will usually be very orangy/yellow and most assuredly black. I posted a photo so you know what to look for. These blackish ones are the most wonderfully sweet ones, which are what you want for the best dish.
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