Patacones with Mashed Beans, Guacamole and Pico de Gallo (2 servings)

Patacones with Mashed Beans, Guacamole and Pico de Gallo (2 servings)

Patacones

  • 1 green plantain, cut into 4 cm pieces
  • Oil, just enough to cover half of a pot

Mashed beans

  • 1 cup of mashed beans
  • 1 tbs of onion, chopped
  • ¼ tsp of garlic, chopped
  • ½ tsp of raw sugar
  • ¼ tsp of oregano
  • Salt and pepper to taste

Guacamole

  • 2 Hass avocados, mashed
  • ¼ cup of red onion, chopped
  • The juice of ½ a lime
  • 2 tbs of cilantro, chopped
  • Salt and pepper to taste

Pico de Gallo

  • 1 tomato, diced
  • ¼ cup of red onion, chopped
  • 1 tbs of cilantro, chopped
  • The juice of ½ a lime
  • A splash of olive oil
  • Salt and pepper to taste

Directions:

  1. Mix all the ingredients for the guacamole in a bowl, and set aside.
  2. In another bowl, mix all the ingredients of the pico de gallo. Set aside.
  3. For the mashed beans, add a splash of oil to a sauce pan and sauté the onions. Then add the garlic, sugar and oregano. Mix well and add the mashed beans, salt and pepper to taste.
  4. In a pot, heat the oil to make the patacones. This should not be very hot, so as to not burn the patacones. Add the plantain pieces and let it brown slowly for a few minutes. Remove the patacones and place them on a plate. Then use a glass or dish to press them to obtain a round, flat shape.
  5. Raise the oil temperature until it bubbles, add the flat patacones and cook until golden brown.
  6. Remove from heat and dry with a paper towel to remove the excess fat. Serve with the mashed beans, guacamole and pico de gallo.