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 🙂
- 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.