Ingredients
The beans:
- ½ pound dried black beans, soaked in water overnight and drained
- 1 bay leaf
- 2 teaspoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- ½ teaspoon ground cumin
- 2 tablespoons chopped fresh oregano
- 1 teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 1 tablespoon chopped fresh cilantro
The plantains:
- Vegetable oil for frying
- 2 green plantains, peeled and cut on the diagonal into 1/8-inch slices
- Salt to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
593 calories; 31 grams fat; 2 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 5 grams polyunsaturated fat; 69 grams carbohydrates; 12 grams dietary fiber; 16 grams sugars; 14 grams protein; 590 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- To make the beans, place them in a large saucepan with 2 cups of water and the bay leaf. Bring to a boil, reduce heat and simmer until tender, about 1 1/2 hours. Add only a little water, if needed, to keep the beans barely covered while they cook. Meanwhile, heat the olive oil in a medium-size nonstick skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Stir in the cumin and oregano and cook a few minutes longer.
- When the beans are cooked, stir in the onion mixture, 1 teaspoon of salt and the pepper and cook for 5 minutes more. Let cool. Place the beans in a food processor and pulse until pureed. Taste and adjust seasoning if needed. Scrape into a serving bowl and garnish with cilantro.
- To make the chips, heat enough oil in a large skillet to make a depth of 1/8 inch. Working in batches, add the plantain slices to the skillet and cook until browned and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt. Serve immediately with the bean dip.
About 2 hours
Dining and Cooking