Mashed Plantains With Bacon And Onions |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I had this dish in Costa Rica last fall and fell in love with it. It was served as a side dish to mexican food. Ingredients:
2 green plantains (1 1/2 lb total) |
1 1/2 teaspoons salt |
1/2 lb bacon, chopped (6 slices) |
1 cup chopped onion (1 medium) |
1 1/2 cups whole milk |
1/2 teaspoon black pepper |
1/2 stick (1/4 cup) unsalted butter |
Directions:
1. Using a sharp large heavy knife, cut ends off plantains and slit through peel lengthwise from end to end. Soak in a large bowl filled with 4 cups water and 1 teaspoon salt 5 minutes. (This makes peel easier to remove.) Remove tough outer peel, using a paring knife if necessary, and cut plantains into 1 1/2-inch pieces. Cook, covered, in a 2- to 3-quart saucepan of boiling salted water until tender, about 20 minutes.
2. While plantains cook, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 4 minutes. Add onion and cook, stirring, until softened and browned, about 10 minutes. Reserve 1 tablespoon of mixture for garnish, then add milk, pepper, and remaining 1/2 teaspoon salt (mixture may appear curdled). Remove from heat and keep warm, covered.
3. Drain plantains in a colander and return to saucepan. Reheat milk mixture and mash plantains with a potato masher, adding hot milk mixture and butter. Sprinkle reserved bacon and onion on top.
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