Black Bean Muneta With Fried Plantain Chips
Published July 2, 1994
- Total Time
- About 2 hours
- Rating
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Ingredients
THE BEANS
½ pound dried black beans, soaked in water overnight and drained
1 bay leaf
2 teaspoons olive oil
1 medium onion, diced
4 cloves garlic, minced
½ teaspoon ground cumin
2 tablespoons chopped fresh oregano
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon chopped fresh cilantro
THE PLANTAINS
Vegetable oil for frying
2 green plantains, peeled and cut on the diagonal into ⅛-inch slices
Salt to taste
Nutritional analysis per serving (4 servings)
84 grams carbs; 703 calories; 26 grams monosaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 38 grams fat; 12 grams fiber; 608 milligrams sodium; 15 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ½ 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.
- Step 2
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.
- Step 3
To make the chips, heat enough oil in a large skillet to make a depth of ⅛ 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.
Private Notes