Tostones with black-bean mash

AT A GLANCE

  • Serves 8 people

  • 250 ml (1 cup) vegetable oil
  • 2 large green plantains (see note)
  • ½ tsp cumin seeds, dry-roasted
  • To serve: lime wedges
  •  
  • Black-bean mash
  • 225 gm black beans, soaked overnight in cold water, drained
  • 2 tbsp olive oil
  • ½ onion, finely chopped
  • 2 pickled jalapeños, finely chopped
  • ¼ cup (loosely packed) coriander, plus extra to serve
  • Juice of ½ lime, or to taste
  •  
  • Spanish onion and habanero salsa
  • 2 vine-ripened tomatoes, diced
  • 2 habanero chillies, finely chopped
  • 90 ml vegetable oil
  • 1 Spanish onion, finely chopped
  • 4 spring onions, thinly sliced
  • 2 tbsp coriander, coarsely chopped
  • Juice of ½ lime, or to taste
01   For black-bean mash, simmer black beans and enough water to cover in a saucepan over medium heat until beans are tender (45-50 minutes), strain (reserve 150ml cooking liquid) and set aside. Heat oil in a frying pan over medium heat, add onion and stir occasionally until tender (8-10 minutes). Add beans and reserved cooking liquid and coarsely crush with a fork. Add jalapeño, season to taste and simmer until thickened (15-20 minutes). Set aside to cool to room temperature, stir in coriander and lime and set aside. Add extra coriander just before serving.
02   Meanwhile, for Spanish onion and habanero salsa, combine tomato and chilli in a bowl, season to taste and set aside. Heat oil in a frying pan over medium heat, add onion and stir until tender (8-10 minutes). Cool slightly, then add to tomato mixture along with spring onion, coriander and lime juice, stir to combine, season to taste and set aside.
03   Heat oil in a deep-sided frying pan to 170C. Slice plantain into 5mm-thick rounds and deep-fry in batches, turning once, until golden (3 minutes each side). Place on an oven tray lined with baking paper, cover with another sheet of paper, weight with a tray and set aside to flatten (15 minutes). Increase oil to 180C and fry plantain in batches until crisp (2-3 minutes). Drain on absorbent paper, transfer to a bowl and toss with cumin and 2 tbsp sea salt flakes. Serve with lime wedges, black-bean mash and Spanish onion and habanero salsa.
Note Plantains are available from select Asian and Fijian grocers.

This recipe is from the December 2012 issue of Australian Gourmet Traveller.

Recipe:

LUCKY LUPITAS, SA

Photography:

BEN DEARNLEY

Styling:

LUCY WEIGHT

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