Plantains are large, firm, mild-tasting 'cooking bananas' that are used like potatoes.
4 semi-ripe plantains (pintones) not too ripe, yellow with only a few black flecks
1 teaspoon salt
5 slices thick-sliced bacon, cut in thin strips
2 tablespoon lard or oil
4 garlic cloves, minced
- Cut the semi-ripe plantains in several pieces, place in a pot and cover amply with water. Add salt and boil until plantains are fork tender, about 25 minutes. Drain, allow to cool slightly, and peel. Press the plantains through a potato ricer or vegetable mill, or mash very well with a fork to make a smooth purée. Do not use a food processor.
- Cook the bacon in a large skillet at low heat until it is cooked by not crisp. Drain and reserve the bacon, discard the bacon fat (or save for another use).
- In that same skillet heat 2 tablespoons of lard or oil over medium heat; add the minced garlic and stir. Before the garlic begins to color, add the plantain mash and the reserved bacon. Using a wooden spoon, stir to mix well. Serve warm.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.