Sauteed Ripe Plantains
Instructions:
Sweet, but somehow appropriately so, these are the perfect
side dish for Black Beans and White Rice, Spanish
Style . Often, fully ripe plantains can be peeled
like bananas, but if you have any trouble, peel them as
you would unripe plantains; see the illustrations on the
previous page.
Other vegetables you can use: just-ripe (yellow, but
with only a few black spots) bananas.
3 or 4 yellow-black or black plantains, peeled
Neutral oil, like grapeseed or corn, as needed
Salt and freshly ground black pepper
Lime wedges
MAKES: 4 servings
TIME: 20 minutes
- Cut the plantains into about 1-inch pieces. Put the oil in a large skillet over medium heat. When hot, add the plantains.
- Cook, turning as necessary and adjusting the heat so the plantains brown slowly without burning. Be especially careful as they near doneness; there is so much sugar in the plantains that they burn easily.
- The process will take 10 to 15 minutes. Serve hot or warm, sprinkled with salt, pepper, and lime juice.
- Garlicky Sauteed Ripe Plantains.
- In the last 3 or so minutes of cooking, add 2 tablespoons minced garlic and stir the plantains.