Puré de Frijol y Plátano Maduro (Bean and Ripe Plantain Puree)
- 4 very ripe plantains peeled and cut into pieces
- 1 cup vegetable or chicken stock
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ cup diced white onion
- 3 garlic cloves minced
- 2 to matoes diced
- ½ cup of coconut milk
- ½ teaspoon ground cumin
- Salt and pepper
- 2 cup cooked red beans
- ¼ cup fresh cilantro
- 3 tablespoons brown sugar
- In a large saucepan over medium heat, combine the plantains and stock or broth.
- Cook for 15 minutes, or until the plantains are very tender. Drain in a strainer, reserving the cooking liquid. Set aside.
- Heat the oil and butter in the saucepan. Add the onions, garlic, tomatoes and cook for 3 minutes, or until onions are tender.
- Place the plantains and beans in a food processor. Add the reserved stock, coconut milk, brown sugar, cilantro, cumin, and tomato mixture. Puree and season with salt and pepper. Place in a pot a cook stirring often for 5 minutes.
- Transfer to a serving bowl.
This Bean and Ripe Plantain Puree is a traditional Colombian side dish. I know it doesn't look good in the picture, but it is delicious and easy to make and goes perfectly with grilled beef, pork or chicken. This time I used canned beans to keep it simple, but my grandmother always made the beans from scratch.