Black Bean Muneta With Fried Plantain Chips Recipes

BLACK BEAN MUNETA WITH FRIED PLANTAIN CHIPS

Steps:

• To make the beans, place them in a large saucepan with 2 cups of water and the bay leaf. Bring to a boil, reduce heat and simmer until tender, about 1 1/2 hours. Add only a little water, if needed, to keep the beans barely covered while they cook. Meanwhile, heat the olive oil in a medium-size nonstick skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Stir in the cumin and oregano and cook a few minutes longer.
• When the beans are cooked, stir in the onion mixture, 1 teaspoon of salt and the pepper and cook for 5 minutes more. Let cool. Place the beans in a food processor and pulse until pureed. Taste and adjust seasoning if needed. Scrape into a serving bowl and garnish with cilantro.
• To make the chips, heat enough oil in a large skillet to make a depth of 1/8 inch. Working in batches, add the plantain slices to the skillet and cook until browned and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt. Serve immediately with the bean dip.

FRIED PLANTAIN CHIPS

Steps:

• In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside.
• Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness.
• Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer.
• Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve.
• Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days.

PAN FRIED MOI WITH BLACK BEAN CAKE AND CRISPY PLANTAIN

Steps:

• In a medium size mixing bowl mix the beans, tomato, cilantro, cumin, ancho chili powder, garlic and salt and pepper. Mix thoroughly and form into 4 even sized cakes. In a medium size teflon saute pan heat a small amount of vegetable oil and brown off both sides and keep warm in the oven until the Moi is done.
• In the same saute pan, heat a little more oil and saute the Moi, skin side down first. Deep fry the plantain slices, season with salt and set aside. Serve the Moi with the black bean cakes and garnish with fried plantains and cilantro.

BLACK BEAN AND PLANTAIN BURRITOS

Steps:

• Heat oil in large saucepan over medium-high heat. Add red onion and garlic, and saute until browned. Stir in plantains, and cook 5 minutes.
• Add black beans, cilantro, green onion, cumin, hot sauce, adobo seasoning, coriander and pepper; cook 5 more minutes.
• Spoon filling into warmed corn tortillas; top with cheese and mango salsa, if desired; roll up; and serve.

PLANTAINS WITH SPICY BLACK BEANS

Steps:

• Heat oil in large saucepan over medium heat. Saute onion and garlic until golden, about 5 minutes. Add beans, vegetable stock, cumin, coriander seeds, and salt and pepper to taste. Reduce heat to medium-low and cook for about 15 minutes, or until aromatic.
• Meanwhile, slice each plantain in half lengthwise, and peel off skin. Heat enough oil for frying in large skillet. Fry plantain halves until golden on one side, turn over, and continue frying until golden. Remove from heat and place on paper towels to absorb extra oil.
• To serve, place plantain halves on each plate. Spoon beans over plantains, or, alternatively, place scoop on the side. Top each serving with 2 tablespoons of salsa, 2 tablespoons of sour cream, and sprinkling of cilantro.
• *You can heat up this dish with a few dashes of hot sauce or some diced jalapeno chiles.