Sweet Fried Plantains (Latin bananas) - Video Recipe

Black is beautiful for the sweetest Fried Plantains. Different than regular grocery store varieties - the kind you slice into your breakfast cereal or blend into a smoothie - plantains have to be cooked, and they are usually fried like French fries. Check out my recipe video to see how easy it is to make.

I first tried them dining in local Cuban Restaurants Versailles and El Cochinito. It was surprising to see my dinner order of meat, rice, and black beans, with Sweet Fried Plantains on the same plate. It's a nice contrast to a heavy meal of protein and carbs. And yes, this dessert-like side goes deliciously with the entree.

Plantains are popular in South and Central America, the Caribbean, as well as parts of Mexico. They are even grown in Africa, Australia and Asia. The leaves are also used for roasting meat, like my Hawaiian Kalua Pig recipe, here.

Maybe you've accidentally bought a plantain thinking it was a regular banana? If you bite into a peeled one, you will get a mouthful of bitterness, but fry up a batch and and you will be surprised how mild they become.

Plantains can be cooked during any part of the ripening stages. Frying green plantains yields a potato-like flavor - it's not sweet, but not bitter either. A yellow plantain is semi-sweet. Waiting for a plantain to turn completely black yields the sweetest flavor. Even at it's blackest, the inner flesh stays yellow and soft.

So you can match your taste preference to the color of a plantain. They are usually sold green, but you can find them at almost any ripened stage. A green plantain can take a couple of weeks to reach max ripeness.

It's an easy and quick dish to make; the only hard part is finding plantains. I go to my local Latin market where they sell for 50 cents to a $1 per pound, just the right price for this El Tightwad Cuisiner. Since the majority of the Los Angeles populace is Latino, I find that plantains are carried in almost every large supermarket or neighborhood bodega. I even get plantains from my local 99c only Store.

Surprisingly, even store-bought frozen cooked plantains reheat quite well. I've tried a couple different brands and they microwave perfectly, staying moist and sweet. If you've never tried Sweet Fried Plantains before, this is a sure-fire way to see if you like them.

For cooking plantains, just peel and slice. I slice them thick, and at an angle so they are a little longer than straight cuts.

Fry plantains in oil like you would for french fries, and they only need to be lightly brown. You do have to watch the ripened black plantains closely when cooking -- because of their high sugar content they can burn. Plantains at the market can be quite large, and just one makes enough for a serving or two.

This is a perfect side for my Cuban recipe entrees like: Roast Pork, Cuban Sandwich, or just plain Black Beans and White (or brown) Rice.

Next time you make a Latin-themed meal, try adding a few slices of Sweet Fried Plantains to the plate for a taste of candied perfection.

 Sweet Fried Plantains - VIDEO

Play it here, video runs 49 seconds.

My YouTube video link for viewing or embedding, just click here. 

Ingredients (about 2 servings per plantain)

• 1 black plantain - It can be black or partially black and yellow. The blacker the plantain the sweeter.
• 1/2 inch deep vegetable oil for frying - may need to add  more depending how many plantains you fry.

Directions
Peel and slice the plantain. A plantain stem is quite tough so you may need to just slice it off where the plantain flesh starts. You may be able to then peel the plantain easier. It's okay to slice into the peel lengthwise from end to end, if it is too tough. The plantain flesh will be firm, but with a little give.

 Click on any photo to see larger.

Once the plantain is peeled, I like to make slices at a diagonal, so each piece is about three inches long, and about one inch thick. Go for a fairly thick piece, but it will be fine anyway you slice it!

Add oil to a medium sized pan or pot. You want the oil to be about half an inch to an inch deep. You don't need the temperature to be as hot as you would for making  French fries, but go with a medium temperature, so you can easily watch that the banana slices don't burn. You may need to add more oil as you fry, if you are cooking more than one plantain.

When frying go for a medium brown color. You will need to watch closely toward the end, as brown can turn to black and burn quickly. Cooking time will vary depending how hot the oil gets. Drain on a paper towel and serve warm.

Cuban-style Black Beans - Video Recipe

Growing up in the South I had my share of beans: spicy chili beans, Tex-Mex pinto, salty boiled peanuts, tender limas, and luscious slow-simmered black-eyed and green peas with ham hock. Upon moving to Los Angeles, I eventually got around to trying Cuban-style Black Beans served at Versailles, our premier local Cuban Restaurant.

Black Beans have taken over the top spot as my favorite legume. Just check out my recipe video below and try it out sometime, and they may one day be your favorite cooked beans, too.

Cuban-style Black Beans - Video

Play it here. Video runs 2 minutes, 42 seconds.

To view or embed from YouTube, click here.

What makes Cuban-style Black Beans taste different is the addition of vinegar, wine, bell pepper and a little sugar. It's that yin and yang pull of sour and sweet flavors that make this recipe so enticing. The other ingredients are typical for slow-cooking legumes, and include: onion, garlic, dried cumin and oregano.

 I've found black beans are a little more expensive than pinto beans, but I still find them on sale at my local Latin market sometimes for less than a dollar per pound, and 99c only Stores stock one pound bags, too.

You can soak the beans overnight in water to speed up cooking by an hour or so, but it's okay to just start the pot of beans the same day, but give yourself 3-5 hours of slow-simmering time, until beans are tender. (You may want a book handy to help fill the time.)

And when they are done, you can keep them heating on low until are ready to serve. And as usual, beans reheated the next day are the best - they've had time for all the flavors to marinate to perfection.

What do you serve with my Cuban-style Black Beans? Start with steamed white rice. Make the rice following package directions. When done add to a bowl and spoon on plenty of Black Beans with the sauce -- it's simply delish.

If you are ambitious then roast a whole pork leg quarter for Cuban Roast Pork. A classic Cuban Lunch is comprised of roast pork, fried plantains, black beans and white rice. Just click here to see all the Cuban Recipes I've come up with so far.

I also make a mean Huevos Rancheros (click here for recipe) substituting refried black beans for refried pinto beans.

So put on a slow-cooking pot of my Cuban-style Black Beans and allow the kitchen to reach a steamy tropical fragrance.

Click on any photo to see larger.

Ingredients (6-8 servings)

• 1 pound dried black beans - about 2 cups.
• 1 onion - chopped
• 1 green bell pepper - chopped
• 1 tablespoon garlic - chopped
• 1 teaspoon oregano - fresh or dried.
• 1 teaspoon ground cumin
• 1 bay leaf
• 2 tablespoons vinegar - white or any favorite like: rice, red wine or apple cider vinegar.
• 3/4 cup red or white wine - I used red wine. Okay to substitute with apple juice.
• 1 teaspoon sugar
• 8 cups water
• 1 tablespoon oil - for sauteing veggies
• Salt and pepper to taste - about 1/2 teaspoon total

Directions
Chop onion, bell pepper and garlic. Add tablespoon of oil to pot. Saute onion and bell pepper about 5 minutes.

Stir in chopped garlic, oregano, cumin, bay leaf, sugar, salt and pepper. (If you are the type who believes simmering with salt makes the beans tough, then add salt towards the end of cooking, when beans are tender.) This is a basic Sofrito that flavors any Caribbean slow-cooked stews and beans.

Pour in wine and vinegar.

Rinse beans and remove any debris.

Finally add rinsed black beans and 8 cups of water. Bring to a boil, then reduce heat to a low simmer. Cover and cook black beans until tender, about 3-5 hours. You can reduce cooking time by an hour by first soaking the black beans overnight. Cook to desired tenderness.

Cooking time varies with cooking temperature. A high simmer will shorten the cooking time. I go for a low simmer so the water doesn't evaporate too quickly and the beans burn - it's easier to control. You can do a high simmer, but stir and check on the water level often. Either way, check on beans and add water as needed during cooking.

As with any type of slow cooking, make sure to stir from time-to-time. Sometimes the beans will stick to the bottom of the pot, so scrape and stir before they burn.

If you like watery soup, then recipe is ready when beans are tender. You can thicken the bean sauce a couple of ways. Cook beans uncovered for half an hour or so, to reduce and thicken the liquid. Or, try mashing some beans against the side of the pot and stir to thicken.

Serve over white or brown rice. And you can serve my Cuban-style Black Beans with the other Cuban recipes listed earlier.

Hindsight
After you've made this recipe once, see if you would like to add more or less sugar next time. Same applies for vinegar. To me those are the dominate flavorings, so adjust ingredients to your palate. It's all good.

This is a vegetarian version, but you can add meat, like: a ham steak, ham hock, ham bone, or a couple slices of bacon. Put meat in the bean pot when you add the water. You might want to brown the bacon first, that way you can add as much bacon grease as you like. 

Cuban Salad

Crunchy radish, a tangy vinaigrette, and creamy avocado -- my Cuban Salad makes a light beginning to a typical meat and carb-heavy Cuban meal. This salad goes perfectly with a Cuban Sandwich or Cuban Roasted Pork (recipes on the way).

 It is a simple salad made with budget produce from my local Latin market. I got one bunch of radishes for about 33 cents, a tomato at  79 cent per pound, a large avocado for 69 cents, and a yellow onion at 33 cents per pound. With these prices, I look forward to standing in the grocery checkout line again soon!

In my experience with Cuban cuisine, the salads always starts with avocado, tomato and sliced onion, with a light refreshing vinaigrette. Sometimes a few greens are introduced - in my version I left them out and added sliced radish.

All it takes is a minimal amount of chopping - and a quickly whisked olive oil and vinegar salad dressing to finish. My light and crunchy Cuban Salad is a fine accompaniment to any lunch or dinner entree, Cuban or not.

Ingredients (single serving)

• 1 tomato - sliced or cubed
• A few thin slices of onion - amount depends on your taste.
• 1 avocado - sliced or cubed
• 4 whole radishes - sliced

Vinaigrette

• 2 tablespoons of vinegar - white, but any will do. You can also use lime or lemon juice instead.
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions
Assemble sliced or chopped veggies in a serving bowl or plate. In another bowl, whisk together olive oil, vinegar, salt and pepper for a couple of minutes, until well blended. Pour salad dressing over Cuban Salad. Serve cool or at room temperature.

Cuban Black Beans

It's festive Cuban food for the rest of the month! First up is a simple recipe where I upgrade canned black beans, and next is a Cuban Salad. Then I show you how to bake a succulent Cuban Roast Pork, followed by sweet Fried Plantains and Tostones (from green plantains). And I finish up the month with a classic pressed Cuban Sandwich.

I first tried Cuban food at the venerable Versailles Restaurant on Venice Blvd. I love the place for its Roast Chicken and Roast Pork. I think everyone in L.A. has eaten there at least once. And the price is right, just $11.99 for dinner, which includes black beans, white rice, fried plantains with a basket of delicious Cuban bread.

Now, the bedrock to any Cuban dining experience is black beans and white rice. White rice is simple enough - I have no special technique - just follow package directions. But I do have a few tricks to up the flavor profile for canned black beans (or any canned beans you may favor).

All you have to do is saute a little onion, bell pepper, garlic, and a teaspoon of vinegar, and sprinkle in some oregano. Mix it into a small pot of black beans and cook for 10 - 15 minutes. It's so simple but makes a lot of difference.

When I roast a hunk of pork, I'll put on a pot of black beans made from scratch, since they are both slow cooking (Go to the end of this post to read that recipe.) But most of the time I go with convenience and just use pre-cooked black beans.

So next time you get a cheap can of beans, try out my delicious veggie additions for extra flavor to make boring canned beans into something savory.  And be sure to check back for more Cubano recipes!

Ingredients

• 1 can of black beans
• 1/4 small onion
• 1/4 of a bell pepper - any color.
• 1 teaspoon of chopped garlic - fresh or from a jar.
• 1/2 teaspoon vinegar - any type you have on hand like white, apple, or rice vinegar.
• 1 tablespoon of oil - vegetable or olive oil.
• Pinch of oregano - fresh or dried (optional).
• Pinch of pepper - canned beans have enough salt for my taste.

Directions
In a pot over medium heat, add oil and saute onion and bell pepper until soft, about 5 - 10 minutes. Next, add chopped garlic and cook for a couple of minutes.

Next, add a can of black beans and a teaspoon of vinegar. Turn up the heat until the beans start boiling, then reduce. Cook on low heat, uncovered, for   10-15 minutes, stirring occasionally. The sauce will reduce and thicken.

Cuban beans are typically served with white rice.

This recipe also works well with canned red, white, and pinto beans, and with black-eyed peas.

Hindsight
*For fresh-made, follow the directions on a package of dried beans. First, add a tablespoon of oil in a large pot and saute a whole chopped onion and bell pepper for 5-10 minutes until soft. Add a tablespoon of garlic during the last minute of cooking. I like to cook veggies with a couple of bacon slices (if you want to keep it vegetarian, leave it out).

Pour in 8 cups of water and add the black beans.

Once the beans are added and cooking, you can add the sauteed veggies, including grease, to the pot at any point.

Add a teaspoon of sugar and 2 tablespoons of vinegar. Salt and pepper to taste, and finally, sprinkle in a teaspoon of dried or fresh oregano and a whole bay leaf.

For more flavor, you can substitute an equal amount of chicken or vegetable stock for a portion of the water when cooking beans. During the last hour of cooking, I uncover the pot so the liquid cooks down and thickens slightly. Check on the beans a few times to make sure the water doesn't totally cookout.