Baked Tostones w/Lime Tequila Black BeansPosted: February 1, 2010
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
- 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
- Preheat the oven to 400F. Place the plantain rounds in a big bowl and add a bit of oil and salt. Shake it!
- Spray two baking sheets with some olive oil and place the plantains on the sheets – make sure you give them some room.
- 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).
- Let cook for another 10 minutes (start on the beans below) or so, until the tops are golden brown.
- 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.
- 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.
- Place some brown rice in a bowl, top with the beans and surround with tostones. Top with some red onion and scallions for flair.