Serve the patacones as an appetizer with the Spicy Bean Dip.
- 2 green plantains
- Vegetable oil for deep-frying, about 3 cups
- Salt to taste
Spicy Bean Dip
- 2 Tbs. vegetable oil
- 1/2 large onion, diced
- 3 cloves garlic, minced
- 2 red or green chiles, sliced, or to taste
- 1/2 tsp. ground cumin
- Salt and freshly ground black pepper to taste
- Sprig fresh rosemary, chopped
- 2 cups cooked beans, such as black turtle or pinto beans
- 1/2 cup chopped cilantro
- 1/4 cup sour cream for garnish
- To make Patacaones: Score plantains lengthwise, peel, cut into discs about 1/2-inch thick and set aside.
- Heat oil in deep saucepan or large skillet. When hot, gently place several plantain slices into pan, and fry, turning occasionally, until golden. Remove from oil, and drain on paper towels.
- Let cool for 5 minutes, and, using cleaver, press pieces until flat. Repeat with all plantains. Reheat oil in skillet, and refry all plantain pieces until slightly browned. Remove from heat, drain on paper towels and sprinkle with salt before serving. Set aside.
- To make Spicy Bean Dip: Heat oil in large skillet over medium heat. When very hot, add onions, and sauté until translucent, about 5 minutes. Add garlic and chiles, and sauté 2 minutes. Add cumin, salt, black pepper, rosemary and beans. Cook until heated through, about 5 minutes. Remove from heat. Spoon mixture into food processor, adding water as needed to process. Add cilantro, and purée until smooth. Spoon into serving dish, top with sour cream and serve hot.
There are many wine-producing countries that offer wine to pair with this dip. Try drinking rustic, earthy reds from France, Italy or Spain.
- Serving Size: Serves 4
- Calories: 150
- Carbohydrate Content: 29 g
- Fat Content: 5 g
- Fiber Content: 2 g
- Protein Content: 1 g
- Sugar Content: 5 g