RECIPE BY LAUREN McELWAIN
Made with kale and fresh cilantro, this flavorful appetizer is perfect for spring.
1 can black beans, drained and rinsed
2 garlic cloves, minced
1 tablespoon minced red onion
2 tablespoons olive oil
Juice of half a lime
¼ cup water
handful fresh kale
1 tablespoon cilantro
Salt and pepper, to taste
4 ripe plantains
In a food processor, blend black beans, garlic, red onion, olive oil, lime juice, water, kale, cilantro and salt and pepper until pureed. Set aside.
Peel the plantains, and cut into long slices. Using a meat tenderizer or other heavy tool, smash the slices a bit until they start to resemble chips in shape and size.
Cover the bottom of a frying pan with vegetable oil, and heat over medium to medium-high heat. Once the oil is hot, add the plantain slices. Fry on both sides until golden brown, about 5-7 minutes per side. Once brown, remove from the oil and transfer to a plate lined with a paper towel. Sprinkle sea salt over the top.
Warm the black bean dipping sauce by microwaving it for a minute, and serve with the fried plantains and a garnish of cilantro.
*This recipe originally appeared on McElwain’s blog, thefiligreefig.wordpress.com.