Panamanian Patacones with Black Bean Picadillo

Ingredients

• 3 green plantains, peeled and cut into chunks
• 3 tbsp neutral oil
• 1 small onion, diced
• 1 small red bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can black beans, drained
• 1 can diced tomatoes
• 1 tbsp tomato paste
• 1/4 cup vegetable stock
• 1/4 cup chopped green olives
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• Salt and black pepper

Steps

1. Cover plantain chunks with water, bring to a boil, and cook 8 minutes until just tender. Drain and pat dry.
2. Heat 2 tablespoons oil in a skillet. Fry plantain chunks 2 minutes per side, transfer to a board, and flatten each with the bottom of a glass.
3. Return flattened plantains to hot oil and fry 2 minutes per side until golden and crisp; drain and sprinkle with salt.
4. For picadillo, heat remaining oil and cook onion and pepper for 4 minutes. Add garlic, cumin, paprika, beans, tomatoes, paste, stock, and olives.
5. Simmer the beans 8 minutes until thick. Finish with lime, salt, and pepper.
6. Set patacones on plates, spoon bean picadillo over each, and scatter cilantro on top.

Allergen note: Check hot sauce and stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.