If plátanos and frijoles were musical recording artists, this dish, fried plantains with pureed frijoles, this dish, fried plantains with pureed frijoles, would be the single that goes platinum. It is a composition of flavors equally masterful and integral, bringing out the best in each other, both in taste and in texture. In other words, name a better duet. I’ll wait.
This recipe uses two types of oil: vegetable oil for frying the sofrito for the beans, and coconut oil to add flavor to the plátanos. For this dish, cooking the beans a day ahead is a great idea. Typically, this dish is served with Salvadoran cheese, cream, and avocado slices. I especially love Salvadoran crema; its tanginess pairs wonderfully with the sweet plantains and savory pureed beans.
MAKES 4 TO 6 SERVINGS
Ingredients:
1 pound dried black beans, sorted for debris and rinsed
3 garlic cloves, left whole
1 tablespoon kosher salt
½ medium white onion, chopped
2 tablespoons vegetable oil
3 ripe plátanos
½ cup coconut oil
Cuajada and crema Salvadoreña for serving
Directions:
In a large pot over high heat, bring 8 cups of water to a boil. Add the beans and garlic. Once the beans start to boil, turn the heat to low and let simmer, uncovered, until they become tender, about 2 hours. Check the beans and stir them every 30 minutes, adding more water to cover as needed; do not let them burn. When the beans are tender, season with the salt. Allow them to cook until the liquid has reduced by one-third, about 20 minutes more.
In a blender, combine the cooked beans, 2 cups of their cooking liquid, and 2 tablespoons of the onion. Blend until smooth. Set aside.
In a large saucepan over medium-high heat, warm the vegetable oil until it shimmers. Add the remaining onion and cook until tender and slightly browned, about 5 minutes. Remove the pan from the heat and add the blended beans (carefully, to minimize splatter). Return the pan to medium-high heat and cook until the beans are creamy and thick, 10 minutes more. Set aside.
Cut the ends off the plátanos and remove the peel from the flesh. Slice each plátano in half, then each half into three flat slices. Set aside.
In a large frying pan over medium-high heat, melt the coconut oil. In batches, carefully add the plátano slices and fry until the edges caramelize, about 5 minutes per side. Transfer the fried slices to a plate and pat dry with paper towels.
Serve the plátanos immediately with cuajada and crema Salvadoreña on the side.
Reprinted with permission from SalviSoul Cookbook: Salvadoran Recipes and the Women Who Preserve Them by Karla Tatiana Vasquez, Ten Speed Press (April 30th, 2024). Order the book from Now Serving here.
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