Tostones With Black Bean and Avocado Mash

Yield: 12 portions

Green plantains – 6
Black beans – cooked 5 cups
Oil for frying – as needed
Avocados – roughly chopped 2
Serrano chiles – diced 4
Shallot – minced 1
Fresh cilantro – chopped 2 Tbsp.
Fresh lime juice – 1 1/2 Tbsp.
Salt – to taste
Habanero – salsa optional
Crème fra ˆche garnish
Cumin – freshly ground garnish


  1. Peel plantains. Slice into 3/4-inch pieces, about 12 pieces per banana.
  2. Deep-fry plantain pieces until just tender, about 3 minutes. Drain well. Transfer fried bananas to flat surface. Smash with heavy pan or rolling pin (may work best between wax paper or plastic wrap). Reserve.
  3. Puree black beans. Add water or cooking liquid as necessary to achieve desired consistency. Remove to mixing bowl. Fold in avocado, chiles, shallot, cilantro and lime juice. Reserve.
  4. Per order: Deep-fry 6 pieces of plantain until crisp, about 1 minute. Season with salt. Arrange with 1/2 cup bean mixture. Garnish with salsa, crème fra ˆche and cumin.