Mashed Plantains With Bacon And Onions Recipe

Mashed Plantains with Bacon and Onions

From sunny 17 years ago

I had this dish in Costa Rica last fall and fell in love with it. It was served as a side dish to mexican food.

Using a sharp large heavy knife, cut ends off plantains and slit through peel lengthwise from end to end. Soak in a large bowl filled with 4 cups water and 1 teaspoon salt 5 minutes. (This makes peel easier to remove.) Remove tough outer peel, using a paring knife if necessary, and cut plantains into 1 1/2-inch pieces. Cook, covered, in a 2- to 3-quart saucepan of boiling salted water until tender, about 20 minutes.
While plantains cook, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 4 minutes. Add onion and cook, stirring, until softened and browned, about 10 minutes. Reserve 1 tablespoon of mixture for garnish, then add milk, pepper, and remaining 1/2 teaspoon salt (mixture may appear curdled). Remove from heat and keep warm, covered.
Drain plantains in a colander and return to saucepan. Reheat milk mixture and mash plantains with a potato masher, adding hot milk mixture and butter. Sprinkle reserved bacon and onion on top.

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" It was excellent "
notyourmomma ate it and said...
Plantains are a labour of love, but so good, the bacon is awesome. Good stuff.
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chefmeow 17 years ago
Sounds fabulous. Will give it a try as soon as I can get some plantains. Thanks Sunny.
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sunny Portland, OR

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Reviewed by 2 people

Plantains are a labour of love, but so good, the bacon is awesome. Good stuff.

notyourmomma in South St. Petersburg loved it