Baked Tostones w/Lime Tequila Black Beans

Phil got three huge plantains last week for $1.  Last night, we had them with some brown rice and black beans that I cooked with a lot of lime juice and tequila.  Tostones are plantains that are technically supposed to be twice fried, but I thought that oven-baking them would be a bit healthier.  They were good, not as delicious as fried, but pretty good.

Baked Tostones w/Lime Tequila Black Beans

Ingredients:

• 3 green plantains, peeled and sliced into 1/2 inch rounds
• olive oil
• salt and pepper
• 1 red onion, chopped
• 3 gloves garlic, minced
• 1-2 teaspoons red pepper flakes
• 2 cups cooked black beans
• 1/2 cup lime juice
• 2 tablespoons tequila
• brown rice (cooked to have on the side, if you want)
• scallions, chopped

To Do:

1. Preheat the oven to 400F.  Place the plantain rounds in a big bowl and add a bit of oil and salt.  Shake it!
2. Spray two baking sheets with some olive oil and place the plantains on the sheets – make sure you give them some room.
3. Let cook for 10 minutes.  Take the plantains out of the oven and using the bottom of a sturdy glass, carefully smush each plantain so they each spread out a bit.  Flip and spray the tops with some olive oil and add some salt (if you like).
4. Let cook for another 10 minutes (start on the beans below) or so, until the tops are golden brown.
5. Set aside some of the chopped red onion to use as a garnish and saute the rest of it with some olive oil.  Add the garlic and crushed red pepper and cook for a minute or two.
6. Add the black beans, lime juice and tequila.  Mash it all about and let it cook, covered at a very low heat until the contents are all heated through and smelling delicious.  Add salt and pepper to taste.
7. Place some brown rice in a bowl, top with the beans and surround with tostones.  Top with some red onion and scallions for flair.

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