In Provo there is a restaurant called El Salvador where I order fried plantains with an accompanying bean and cream dip. It was delicious, and it immediately became one of the best dishes I have ever had. It has been a little while since I’ve been back, so I don’t have a perfect memory of how it tasted. I am not an expert on the best way to cook plantains, make refried black beans, or make a delicious cream. However, when I made some basic versions and tried them out they were still very delicious. It might seem like a weird combination to some people, but it works, and it’s delicious.
Just a side note from Katie: We went to this restaurant, El Salvador, on our first date almost exactly four years ago! At the time, I wasn’t even sure if we were on a date. I thought it was fitting to share this meal on Valentine’s Day, since it’s inspired by the restaurant we first started our relationship at 🙂
Plantains with Black Beans and Cream
- 2 ripe plantains
- 1 can of refried black beans
- 1 container of crema Mexicana/Mexican cream
- 1/4 cup of oil, I used blood orange olive oil
- 1. Peel the plantains. I ended up using a vegetable peeler. I used a mandolin slice the plantains lengthwise.
- 2. Heat up some oil to a medium-low heat. Sugar burns at lower temperature than most things, so don't overheat it.
- 3. The plantains should be done when they become somewhat transparent and crunchy
- 4. Mix a bit of the crema with the refried black beans to make it easier to dip.
- 5. Dip and enjoy.
Forrest lives in Colorado with the wonderful Katie Clark and their two sons. Forrest was raised in North Carolina, graduated from BYU with a degree in political science, and loves to dabble in lots different things. Plus, he is a big MLS fan.
I know this is an old post for you, but I had to let you know that my kids and I just ate a dish named “Tiko” at a great San Antonio, TX, outdoor restaurant called The Luxury (one railroad container car for food, one for drinks, all outdoor seating overlooking a sleepy section of the Riverwalk, bocce courts in the back, dog-friendly). We tried this dish (carmelized plantain served whole with puréed black beans on top with crema drizzled and scallions sprinkled over all of it). Delicious!! So odd but lovely. Had to look for a recipe–thanks for listing your experience and trials to produce a great home version. I will definitely try it!
Brenna @ Life After Laundry says
I keep hearing about plantain chips like this. I think it is about time I gave them a try.
We really love them! I hope you will too 🙂